Squash, chorizo and mozzarella salad
Autumn brings the wonderfully sweet and nutty flavours of butternut squash. This comforting vegetable is a staple ingredient in many warming dishes, but is also a great addition to this colourful, peppery salad with creamy mozzarella, sweet red onions and smoky chorizo. For a real standout supper that's also gluten-free, dress with spicy harrissa and refreshing mint.
- Preheat the oven to gas 6, 200°C, fan 180°C. Put the squash and onion on a baking tray, add 1 tbsp oil, season and mix. Roast for 25-30 mins until tender.
- Preheat the grill to high. Scatter the chorizo over the squash and grill for 5 mins until crisp.
- Meanwhile, mix together the harissa, remaining oil and half the lemon juice.
- Tip the rocket into a bowl with the remaining lemon juice; season and toss together. Arrange on a serving dish and top with the squash, onion and chorizo. Finish with mozzarella, mint leaves and a drizzle of harissa oil.
Tip: To prepare the squash, halve widthways, just above the bulb, with a sharp knife. Halve lengthways, then deseed with a spoon. You don't have to peel squash if you're roasting it until soft.
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