November 2023

Roast butternut and pomegranate salad

Name: Roast butternut and pomegranate salad
Yield: Serves 4-6 with other dishes, or 2 as a main.
Ingredients: 1 butternut squash (around 650g), peeled, deseeded and diced into 2cm chunks; 2tbsp olive oil; Leaves from 4 bushy sprigs of mint, finely sliced; Leaves from 1⁄2 small bunch of parsley, chopped; Handful of rocket, watercress or any bitter salad leaves; 2 roasted red peppers from a jar (in oil, not brine), drained and thinly sliced; 3 spring onions, finely sliced; 1⁄2 pomegranate, seeds; 1⁄2 lime, juice; 1tbsp extra-virgin olive oil; 50g feta cheese, crumbled (optional)

Consider this recipe from the Ginger Pig Christmas Cook Book as a side dish this Christmas

By Tim Wilson and Rebecca Seal

24 November 2023

SAM_A_HARRIS

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Designed by Ginger Pig head chef Yvonne Hunter, this also works as a vegetarian main. If you like, you can roast the peppers yourself, over a gas ring or under the grill. Serves 4-6 with other dishes, or 2 as a main.

GET AHEAD Roast the squash a day ahead, then chill; bring to room temperature before adding to the salad.

This recipe is from the ‘Ginger Pig Christmas Cook Book’, by Tim Wilson and Rebecca Seal.

Recipe notes