Another delicious salad combination. Roasted butternut squash, goats cheese, green bean, pomegranate and fresh ginger on a bed of watercress leaves.
2 Cups Watercress Leaves, washed
Half Butternut Squash, de-seeded, cubed, skins on, roasted
Half Packet Green Beans (about 20ish) topped & tailed, roasted
1/2 Tsp Smoked Paprika
100g Soft Goatscheese, Crumbled
Thumbsize Ginger, finely grated
Half Pomegranate Seeds
1 Lime, Squeezed
1/2 Tsp Dijon Mustard
1/2 Garlic Clove Crushed
3 Tbsp Olive Oil
1. Turn oven on to 180c. Line a shallow baking tray with greaseproof paper or foil. Add beans and squash to tray. Sprinkle in salt, pepper, smoked paprika and olive oil. Whack in the oven for 20 -25 minutes until soft and blackened (check on the beans as they cook more quickly than the pumpkin – can always remove earlier).
2. Grab a large bowl, add water cress leaves, pomegranate seeds. When squash is browned and slightly caramelised from its natural sweetness. Add to salad bowl, along side the beans. Sprinkle with goats cheese which will slightly melt with the heat from squash. Serve warm.
3. For the dressing, pop all ingredients into a jar and stir well.
4. Drizzle over your salad once served.0