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Keep eating salads even though the temperature might be dropping - they are so good for you and this one tastes fabulous!
Ingredients
450g/1lb pumpkin or butternut squash (weighed without skin or seeds)1tbsp olive oil
175g (6oz) fine green beans
1 red onion, finely sliced
250g (9oz) baby spinach
100g (4oz) watercress
Handful of rocket or lamb's lettuce
20 cherry tomatoes, halved
225g (8oz) Cheshire Cheese
50g (2oz) toasted pine nuts
Freshly ground black pepper
For the dressing:
1tbsp olive oil
1tbsp walnut or sesame oil
1tbsp white wine vinegar or lemon juice
1tsp Dijon mustard
WEIGHT CONVERTER
grams
to
cups
Method
Preheat the oven to 200°C /fan 180°C/gas 6. Cut the pumpkin or butternut squash into 2.5cm/1 inch cubes and tip into the roasting pan.
Add the olive oil, season with pepper, then toss to coat. Roast for about 25-30 mins, turning once, until tender. Meanwhile, lightly cook the green beans for 4-5 mins in boiling water.
Drain, then rinse with cold water to cool quickly. Put the red onion, green beans, spinach, watercress, lambs lettuce or rocket and tomatoes into a salad bowl. Add the Cheshire cheese and pine nuts.
Make the dressing by whisking together the olive oil, walnut or sesame oil, vinegar and mustard. Season with black pepper.
Add to the salad with the warm roasted pumpkin or squash. Toss the salad, share between 4 bowls and serve immediately.
Top Tip for making Cheshire cheese and pumpkin salad
Use flaked almonds instead of pine nuts, if you prefer.
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