A winter salad with north African influences from Ruth Joseph.
Ingredients
- 1 small squash cut into chunks peeled, deseeded
- 1 tbsp olive oil
- Seeds of 1 pomegranate
- 100 g spinach and rocket leaves
- A handful of fresh mint
- A large handful of fresh coriander
- 3 large carrots peeled and grated
- 2 oranges zested, peeled and cut into slices
- Zest of 1 lemon
- 20 g walnut or pine nuts
- 20 g dates chopped
- salt and black pepper
- For the dressing:
- 2 tbsp agave syrup
- Juice of ½ orange
- Juice of ½ lemon
- 1 tbsp walnut oil
Servings:
Instructions
- Preheat the oven to 180C/350F/gas mark 4. Coat the squash segments with the olive oil and season with salt and pepper. Tip into a roasting tin and bake for about 40 minutes or until tender. Cool slightly.
- Arrange the salad leaves on the base of your serving plate. Finely chop the mint and coriander leaves and combine with the grated carrots. Season with a little salt and pepper, then layer over the leaves.
- Put the orange slices on top. Add the roasted squash segments, then the pomegranate seeds and the walnut and date pieces.
- Combine the dressing ingredients in a small bowl, then drizzle over the salad plate to serve.
Share this Recipe
Powered byWP Ultimate Recipe