For the pome­gran­ate dress­ing

Country Homes & Interiors - - GOOD TIMES, GOOD FOOD -

200ml pome­gran­ate mo­lasses

60ml good qual­ity bal­samic vine­gar 1 tbsp olive oil

2 tsp Di­jon mus­tard

Pre­heat the oven to 220°C/fan 200°C/gas 7 and oil a roast­ing pan with a lit­tle olive oil. Put the cubes of squash in the pan, coat with the oil and sea­son with salt and pep­per. Roast for up to 40 min­utes un­til soft in­side and crisply browned on the edges, but test after 30 min­utes to see if they are ready.

Mean­while, in a small fry­ing pan, fry the pine nuts for 2-3 min­utes un­til browned, then leave to cool. Whisk to­gether the dress­ing in­gre­di­ents.

Di­vide the rocket or herb leaves on to four plates. Ar­range the squash cubes on each plate, then top with the pine nuts and pome­gran­ate seeds. Driz­zle over the dress­ing and serve.

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