Squash, chorizo and mozzarella salad recipe

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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. See method

  • Serves 4
  • 15 mins to prepare and 30 mins to cook
  • 322 calories / serving

Ingredients

  • 600g deseeded butternut squash, cut into 5mm-thick half moons
  • 1 red onion, cut into 8 wedges
  • 2 tbsp olive oil
  • 130g pack diced chorizo
  • 2 tsp harissa paste
  • 1 lemon, juiced
  • 120g pack rocket
  • 125g pack reduced-fat mozzarella, drained and torn
  • 5g fresh mint leaves, roughly torn

Each serving contains

  • Energy

    1345kj
    322kcal
    16%
  • Fat

    22g 32%
  • Saturates

    7g 35%
  • Sugars

    9g 10%
  • Salt

    2g 33%

of the reference intake
Carbohydrate 15.3g Protein 16.1g Fibre 1.1g

Method

  1. 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.
  2. Preheat the grill to high. Scatter the chorizo over the squash and grill for 5 mins until crisp.
  3. Meanwhile, mix together the harissa, remaining oil and half the lemon juice.
  4. 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.

See more Gluten-free recipes

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