The Times Magazine - UK (2020-11-14)

The Times Magazine 35

the top and squeeze over some extra lime

juice to taste before serving.

3 BUTTERNUT SQUASH, FETA AND

CHORIZO SALAD

Serves 4

There is something very satisfying about this

salad in winter. I love to pair it with chicken.

• 1kg butternut squash


• 2 tbsp olive oil


• Pinch of flaked sea salt


• Grind of black pepper


• Half a chorizo, thinly sliced


• 2 handfuls of rocket


• 2 handfuls of baby spinach


• 200g feta cheese


• 6 tbsp olive oil


• 4 tbsp balsamic vinegar

1 Preheat the oven to 200C/Gas 6. Peel and

deseed the butternut squash, then cut the

flesh into 2cm cubes. Place the butternut

squash in a roasting tin, drizzle the olive oil

all over, then season with salt and pepper.

I like to get in there with my hands and

ensure the oil is thoroughly coating the

cubes. Roast for 30 minutes in the preheated

oven, giving the tin a shake about halfway

through. Remove once the squash is turning

brown and caramelised, then set aside to cool.

2 While the butternut squash is roasting, place

the chorizo slices in a large frying pan over

a medium heat in a single layer. Once they

start curling at the edges, turn them over with

tongs to cook the other side for just a minute.

Transfer the chorizo onto a plate lined with

kitchen paper to absorb the excess oil, then

leave to cool. Discard the oil in the pan.

3 In a large bowl or serving platter, mix the

rocket and spinach leaves together. Crumble

over the feta and add the roasted butternut

squash and chorizo. Then add the oil and

balsamic vinegar, toss the salad well with

serving spoons, season to taste with salt and

pepper and serve.

4 MEDITERRANEAN QUINOA SALAD

Serves 6

Delicious on its own, or with most dishes.

• 400g butternut squash, peeled, deseeded
  and chopped into 2cm cubes


• 1 tbsp olive oil


• Pinch of flaked sea salt


• Grind of black pepper


• 300g quinoa, rinsed


• 100g Kalamata black olives,
  pitted and sliced


• 100g sun-dried tomatoes, finely sliced
  
  
  • 100g dried cranberries
  
  
  • 40g flaked almonds, toasted
  
  
  • 20g fresh basil, roughly chopped
  
  
  • 20g fresh parsley, roughly chopped
  
  
  
  

For the dressing

• 3 tbsp lemon juice


• 3 tbsp olive oil


• 3 tbsp balsamic vinegar

1 Preheat the oven to 200C/Gas 6. Place the

butternut squash in a roasting tin, drizzle the

olive oil all over, then season with salt and

pepper. I like to get in there with my hands

and ensure the oil is thoroughly coating

the cubes. Roast for 30 minutes in the

preheated oven, giving the tin a shake about

halfway through.

2 While the butternut squash is roasting, cook

the quinoa. Place it in a pan with 500ml water,

bring it to the boil, then reduce the heat and

let it simmer for 12-14 minutes. Drain once

cooked, then spread the quinoa out on a large

tray to cool.

3 Put all the dressing ingredients in a

jar or bowl and shake or whisk well until

thoroughly combined.

4 Add the olives, sun-dried tomatoes,

cranberries and flaked almonds (reserving

some for garnish) to the quinoa. Mix well,

then gently fold through the roasted butternut

squash without crushing the cubes. Add the

Eat!

WINTER SALADS

My tomato salad is wonderful on its own or served with hummus and flatbreads

4 5 6

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