Warm Roasted Squash and Burrata Salad with Salsa Verde

A quick-assembly salad filled with warmth and freshness. Check your burrata is vegetarian, if needed. Hands-on time 25min. Cooking time about 35min. Serves 6 FOR THE SALAD  50g blanched hazelnuts  6 small balls burrata  1 medium butternut squash (about 1.5kg), peeled, halved and deseeded  2tbsp olive oil FOR THE SALSA VERDE  6tbsp extra virgin olive oil  1tbsp red wine vinegar  2tsp capers, finely chopped  1 small garlic clove, crushed  ½tsp caster sugar

 Large handful flat leaf parsley, finely chopped

 Handful basil leaves, finely chopped  Handful mint leaves, finely chopped

1 Preheat oven to 180°C (160°C fan) mark 4. For the salad, put the nuts on a small baking tray, toast for 8min in the oven, or until golden, and set aside. Bring burrata to room temperature for 30min.

2 Increase oven temperature to 220°C (200°C fan) mark 7. Cut squash into 1cm-wide wedges (either lengthways or widthways) and arrange in a single layer on a large baking tray. Drizzle with the olive oil, season and roast for 25min until tender and golden.

3 Meanwhile, make the salsa verde. Whizz the oil, red wine vinegar, capers, garlic, sugar and some seasoning in the small bowl of a food processor. Add the chopped herbs and whizz again until fairly smooth (alternatively, finely chop everything by hand and mix together).

4 To assemble the salad, divide the squash between 6 plates. Drain the burrata, then tear and dot around squash. Roughly chop the nuts and scatter over, then spoon over some of the salsa verde. Serve with remaining salsa verde on the side. PER SERVING 544cals, 20g protein, 39g fat (15g saturates), 26g carbs (11g total sugars), 6g fibre

GET AHEAD Toast hazelnuts up to 4hr ahead. The salsa verde is best made fresh, but can be made up to 2hr ahead. Stir before serving.