Squash is the star of this easy vegetarian salad but the onion and peppers give it a run for its money. A cheap and cheerful family supper.
Serves 4
Takes 15 minutes to make and 45 minutes in the oven
Per serving:
246kcals
11.3g fat (4.3g saturated)
8g protein
29.8g carbs
18.8g sugar
1g salt
1. Preheat the oven to 200°C/fan180°C/gas 6. Peel and deseed the squash and cut into 8 thick wedges or large chunks. Put into a roasting tin with the onion and peppers. Add the thyme leaves, garlic and olive oil and toss well to coat. Pop the roasting tin in the oven for 45 minutes or until the vegetables are tender and lightly charred.
Leftover squash is great in mash: boil up with a few potatoes, drain, and mash with seasoning and grated Parmesan.
2. Transfer the vegetables (including any juices) to a large serving bowl. Toss through the wild rocket and balsamic glaze.
3. To serve, divide the warm salad between 4 plates and scatter the feta over the top. Garnish with the extra thyme, if using.
© delicious. magazine
All you need here is a glass of smooth, fairly light red. A French Cotes-du-Rhone has a peppery edge that works well, too.
The best of British cooking from Hugh Fearnley-Whittingstall
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