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Roast squash & kefalotyri cheese salad with walnuts & honey
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½ Waitrose 1 Golden Butternut Squash, seeded and cut in 2cm pieces (don’t peel)
2 red onions, cut into thin wedges
3 tbsp olive oil
5 cloves garlic, 4 bruised whole in their the skins, one finely chopped
½-1 tsp dried chilli flakes, plus a sprinkle more to serve
15g pack oregano, leaves only
75g walnut halves
200g pack Swiss chard, washed, left damp, then thickly shredded
250g pack ready-cooked puy lentils
3 tbsp red wine vinegar
1 tbsp Rowse Greek Honey, plus 1 tsp
200g Odysea Greek Saganaki Kefalotyri Cheese, cut in triangles
1 Preheat the oven to 200ºC, gas mark 6. Put the squash and onions into a large roasting tin, toss with 2 tbsp of the oil and roast for 20 minutes. Add the whole garlic and chilli flakes, plus half of the oregano, toss gently, then roast for 20 minutes more until the squash is caramelised and tender. Toast the walnuts in a separate tray on a lower shelf in the oven for 5 minutes.
2 Heat a large frying pan and add 2 tsp oil. Fry the more stemmy sections of chard for 2 minutes, then add the leafy tops and cook for 1 minute more until tender. Add the chopped garlic and lentils, toss to heat through, then splash in the vinegar and 1 tsp honey. Season, then tumble with the squash and onions and mound onto a platter.
3 When ready to eat, wipe out the pan. Heat the remaining oil and fry the cheese until golden, about 30-60 seconds on each side, carefully turning it with a palette knife or spatula. Top the salad with the walnuts, remaining oregano and the hot cheese, then drizzle with 1 tbsp honey and enjoy straight away while the cheese is still melted. Add a few more chilli flakes, if you like.
Typical values per serving:
This recipe was first published in March 2018.