So happy I finally got around to making this wonderful salad! (another Jamie Oliver delicacy)
I’ve had the beautiful acorn squash in the fridge for a while as mum bought it for me especially for this recipe so the pressure was on to find an occasion.
I liked the acorn squash because when cut open it looked like a heart 😀
So this weekend my boyfriend came to stay – and seeing as he’s having to put up with me going on about food at practically every chance I get – I thought it only fair I cook something nice for him while he was down.
So we braved the elements and went out for a stroll in the rain to get the remaining ingredients. All I needed was the mint, parsley, feta and pomegranate. We ended up with four bags of fruit and veg – needless to say I got carried away. (and enjoyed having him there to carry the bags home)
I absolutely loved this recipe, it was really easy to do.
I liked it because it wasnt too demanding of my time and attention – so my boyfriend could be. Which is ideal when you want to make something fresh and quickly whilst entertaining.
Being a warm salad makes this perfect for the winter months – theres no reason to avoid fresh veg and salads just because its cold outside! Its now that our bodies are craving being looked after the most to avoid all the snotty noses 🙂
I didnt change much of this recipe at all. The only additions I made was I added a tablespoon of red wine vinegar to the vegetables that were roasting and I cut up my veg smaller than suggested. oh also I personally don’t like fennel that much so only used the one fennel bulb.
I also decided to add the veg to spinach when I took it out the oven and then served over more fresh spinach on the plates. I just wanted some extra leaves and green and I think it blended really well with the rest of the salad.
what would I change? NOTHING! I loved it 🙂 Hope you try and like it too!
Heres the recipe for you to try!
• 1 acorn squash
• 6 small beetroots, scrubbed
• 1 red onion
• 2 fennel bulbs
• 2 tsp coriander seeds
• 1 small bunch of mint,
• 1 small bunch of flat leaf
parsley, leaves picked
• 150g feta cheese
• 1 pomegranate
• 2 tbsp red wine vinegar
• 6 tbsp extra virgin olive oil
• 1 tsp dijon mustard
1. Preheat your oven to 190C/gas 5. Very carefully cut your squash in half. Remove and reserve the seeds. Cut each half into quarters and lay the pieces in a roasting tray.
2. Quarter larger beetroots and halve smaller ones, then add to the tray. Cut the onion into sixths and tuck
in among the other veg. Remove the fronds from the fennel, popping them in cold water for later, then cut each bulb into 6 wedges and add to the tray. Drizzle with a little olive oil.
3. In a pestle and mortar pound the coriander seeds with a good pinch each of sea salt and black pepper. Sprinkle this over all the vegetables on the tray and toss to coat.
4. Roast the vegetables for about 40 minutes, shaking halfway through, until soft and golden and just starting to caramelise. Allow to cool slightly.
5. Meanwhile, make your dressing by combining the vinegar, olive oil, mustard and seasoning in a small jug or jam jar. Mix well.
6. Dress the roasted veg while still warm so they soak up all the dressing, then sprinkle over the picked herbs and reserved fennel tops. Cut the pomegranate in half and whack the back of each half with a wooden spoon to release the seeds, then add to the vegetables. Crumble over the feta, then gently toss everything together.