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Sticky soy golden squash, Chinese leaf & shallot salad

Sticky soy golden squash, Chinese leaf & shallot salad

Vegetables are front and centre in this bold, bright salad. For a bigger bowlful serve with noodles tossed with a little toasted sesame oil.

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VegetarianHealthyLow in saturated fat2 of your 5 a day4 plant varieties
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook30 mins
  • Total time40 mins

Ingredients

  • 1 golden butternut squash
  • 1 tbsp olive oil
  • 4 echalion shallots, finely sliced
  • 80g tube Bart Japanese Sticky Soy & Garlic Paste
  • 2 tbsp toasted sesame oil
  • 1 head/s Chinese leaf, cut into 8 wedges
  • 2 tbsp Chinese rice vinegar
  • 2 tbsp Kenko Mayonnaise
  • 1 tbsp black sesame seeds
  • ½ x 20g pack chives, finely chopped

Method

  1. Preheat the oven to 220°C, gas mark 7. Deseed the squash and cut into 2cm chunks, leaving the skin on. Put onto a large baking tray, toss with the olive oil and roast for 12 minutes until lightly golden. Add the shallots, mix well and return to the oven for 10 minutes more.

  2. Mix the soy and garlic paste with the sesame oil to make a sauce, then add half to the squash tray and mix well. Add the Chinese leaf on top and return to the oven for 8-10 minutes or until everything is golden and just catching at the edges.

  3. Mix the remaining sauce with the rice vinegar to make a dressing. Arrange everything on a large platter, spoon over the dressing, drizzle over the mayo, sprinkle with the sesame seeds and chives and serve immediately.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,097kJ/ 264kcals

Fat

18g

Saturated Fat

2.2g

Carbohydrates

17.5g

Sugars

12.9g

Fibre

6.4g

Protein

5g

Salt

1g

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