Roasted squash and mozzarella salad recipe

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squash and mozarella salad HERO
  • Rating: 5 stars
  • Cost per serving: £1.01
  • 15 mins to prepare and 30 mins to cook Takes: 15 mins to prepare and 30 mins to cook
  • 4 Serves: 4

Preheat oven to gas 4, 190°C, fan 170°C. Place squash pieces on large baking tray. Toss with 1tbsp of the olive oil and some salt and pepper. Bake for 20 minutes, until golden (remember to shake the pan at about halftime to keep it from sticking).

Heat remaining oil in a pan. Add the garlic and chilli and cook until golden. Remove from the heat and pour in the vinegar and honey. Whisk together and set aside.

Transfer the warm pumpkin to a large serving dish lined with the rocket. Sprinkle over the chopped mint, then rip the mozzarella into large chunks and arrange over. Pour the warm dressing over the salad and serve.

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  • 1 large butternut squash, peeled and chopped
  • 4tbsp extra-virgin olive oil
  • 2 cloves of garlic, thinly sliced
  • 1 red chilli, seeded and thinly sliced
  • 2tbsp red wine vinegar
  • 1tbsp honey
  • 4 handfuls of rocket leaves
  • 2tbsp chopped fresh mint
  • 2 balls buffalo mozzarella, drained
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Each serving contains
  • Calories 400 20%
  • Sugar 14g 16%
  • Fat 24g 34%
  • Saturates 10g 50%
  • Salt 0.7g 12%
of an adult's Reference Intake amount. Find out more
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