Recipes
Karen's Squash Salad
Its squash salad season. And we're here for it.
Karen made this for her at a family lunch and Rachael, who works here at LEON, loved it so much that now it’s made its way into this book. It rocks, and Karen rocks.
Ingredients
200g (9oz) squash or pumpkin, cut into 2–3cm
(.3/4–1.1/4 inch) chunks
1 tablespoon olive oil
1 teaspoon garam masala
1 shallot, finely chopped
50g (1.1/3oz) piquillo peppers, roughly chopped
2 tablespoons cooked lentils
2 tablespoons chickpeas, cooked or crisp
50g (1.1/3oz) cooked peas and broad beans
1 tablespoon chopped fresh mint and chopped fresh flat-leaf parsley
2 tablespoons sunflower seeds, toasted salt and freshly ground black pepper
DRESSING:
1 garlic clove, crushed
2 tablespoons olive oil
1 tablespoon cider vinegar
1/2-1 red chilli, chopped
1 tablespoon almonds, chopped
2 sun-dried tomatoes, chopped
4 olives, chopped
salt and pepper
2 sun-dried tomatoes, chopped
4 olives, chopped
salt and pepper
Method
Preheat the oven to 170C/325F/Gas Mark 3.
Toss the squash with the olive oil and garam masala. Season with salt and pepper, and roast in the oven for about 30 minutes, or until tender. Allow to cool, then mix in a large bowl with the next 5 ingredients.
Mix together the dressing ingredients and toss with the squash mix.
Just before serving, add the herbs and sunflower seeds.
Tip
The salad keeps well in the fridge for a couple of days, but try not to add the fresh herbs until just before serving. Lovely with lamb or just by itself, with salad leaves.
