Winter Bean and Squash Salad
Salads are not just for summer! Here is Guy’s recipe for his Winter Bean and Squash Salad
One small butternut squash peeled, de-seeded and cut into 5cm pieces
1 tsp fennel seeds
2 cloves of garlic, crushed
150g chorizo sausage, cut into chunks
150g borlotti beans cooked – a tin is fine
4 plum tomatoes, cut in half and herb dried in the oven
1 large red onion, sliced
Bunch of soft fresh herbs: basil, marjoram, oregano and coriander or a tsp of dried mixed herbs
1 chilli with a bit of heat, cut in half, de-seeded and sliced
100g of hard tasty cheese like parmesan or pecorino
Salt and pepper
100ml olive oil or herb oil
1 tsp honey
1 tsp grainy mustard or Dijon
Salt and pepper
Heat the oven: 120c for the tomatoes; 200c for the squash
To oven dry the tomatoes, cut in half length ways and sprinkle with a little olive oil, salt and pepper and some dried mixed herbs and place in a low oven and allow to dry for an hour. The tops will look dry but the tomatoes will not be dried throughout.
Place the squash and the fennel seeds in an oven proof dish and season, add a little olive oil and roast in the oven until they start to caramelise, turning from time to time – this will take about 15 minutes.
When they have caramelised add the chorizo, onion, garlic and chilli and roast for 5-10 more minutes, toss a couple of times.
Remove the squash from the oven, add the beans, cut the tomatoes into quarters and add these along with the herbs.
Make the dressing by mixing the honey and mustard together, slowly whisking in the olive oil and dress the salad.
Place on a large serving platter and then, with a potato peeler, shave the cheese over the top and serve.