har­vest dishes

Make the most of the sea­son’s fresh pro­duce

Style at Home (UK) - - Contents -


Takes 1hr, plus cool­ing serves 6

600g but­ter­nut squash, peeled, de­seeded and cubed 3tbsp olive oil 50g squash or pump­kin seeds

½tsp pa­prika 150g sliced Parma ham 2 hand­fuls wa­ter­cress 50g manchego or Parme­san cheese FOR THE DRESS­ING 1 gar­lic clove

2tbsp sherry vine­gar ½tsp Di­jon mus­tard pinch caster sugar

4tbsp ex­tra vir­gin olive oil

1 Pre­heat oven to 200°C/180°C fan/gas 6. Toss the squash with 2tbsp olive oil, sea­son and spread out on a roast­ing tray and roast for 30min, un­til soft. Set aside to cool. 2 Mean­while, toss the seeds with the re­main­ing olive oil, a lit­tle salt and the pa­prika. Spread out on a sep­a­rate bak­ing tray and roast for about 6min, un­til lightly toasted. 3 Bruise the gar­lic by bash­ing with the base of a glass jar. Com­bine the gar­lic, vine­gar, mus­tard, sugar, oil and a lit­tle salt and pep­per in a lid­ded jam jar and shake well to make the dress­ing. This can be done up to 4 days ahead and kept in the fridge. 4 To serve, gen­tly toss the ham, wa­ter­cress and squash to­gether with the dress­ing in a serv­ing bowl. Shave the cheese over and sprin­kle with the roasted seeds to fin­ish.


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