1kg queen squash, deseeded and cut into 8 large wedges
3½ tbsp extra virgin olive oil
50g walnut halves
5 sun-dried tomato halves in oil, drained and chopped
1 garlic clove, crushed
2 sprigs rosemary, leaves picked and finely chopped
2 tbsp balsamic vinegar
130g bag watercress, rocket and spinach salad
1. Preheat the oven to 200˚C, gas mark 6. Arrange the squash wedges in a single layer in a large roasting tin, skin-side down. Brush with 1½ tbsp extra virgin olive oil; season. Roast for 45 minutes, until tender and golden. Meanwhile, spread the walnuts out on a baking tray and toast for 8-10 minutes, until golden. Allow to cool then roughly chop.
2. For the dressing, mix the chopped walnuts in a bowl with the sun-dried tomatoes, garlic, rosemary, balsamic vinegar and remaining 2 tbsp oil; season. Put 2 roasted squash wedges and a handful of salad leaves on each serving plate, then spoon over the dressing generously. For a more substantial meal, add some brown rice, quinoa or toasted sourdough, if liked.
This recipe first appeared in Waitrose & Partners Food, October 2018 issue. Download the Waitrose & Partners Food app for the full issue
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