Autumnal Salad

Ingredients

• 300g Butternut Squash or Pumpkin, peeled
• 1 Courgette, sliced
• Salt and pepper, to taste
• 3 tbsp Olive Oil
• Juice of ½ Lemon
• 1 tsp Dijon Mustard
• 1 tsp finely chopped Chives
• 100g Bitter Leaves, such as chicory,
• radicchio or endive
• ½ 400g can Chickpeas, drained
• 3 tbsp Pomegranate Seeds
• 1 tbsp Opies Mini Silverskin Onions, drained
• 2 tbsp Opies Capers, drained
• 50g Feta Cheese, crumbled

Method

1. Roughly chop the squash or pumpkin into slices, then heat a griddle pan on a high heat. Season vegetables well then griddle, turning over every so often until charred on both sides, before removing to one side on a plate. Repeat with the courgette, then add to the squash and season well.
2. Make the dressing by mixing the oil, lemon juice, dijon mustard and chives together in a small bowl. Set aside. Arrange the bitter leaves over 2 plates, then top with the warm squash, courgette, chickpeas, pomegranate seeds and cocktail onions.
3. Top with the capers and feta cheese then finally drizzle over the dressing. Enjoy with crusty bread.

Recipe from Opies.

Why not also try our Butter Chickpea Curry?

NorthernLife Sep/Oct/Nov 25