Salads-griddled nectarines-squash & feta-miso dressing-recipes-thebrokenoven

Food photography, salad platter,griddled squash, thyme & honey feta,
Summer salad platter,griddled squash, thyme & honey feta

Charred squash, griddled nectarines, greens, a splash of colour with a miso & sesame dressing


Summer is out there some were! I think🤔 it’s heading our way this weekend. Depending on where you are in the world, hope you are enjoying a few rays of sunshine, be it chilli or warm️🌤☀

Salads! Well, for me it is usually the dressing that accompanies the salad! that is the part I look forward to the most. A decent dressing can elevate simple ingredients to a more mouth-watering affair. And for the ingredients, well I usually end up with a gallimaufry. Starting with greens, some legume, a hint of fruit & something a little salty, and do not forget a good crusty bread 🥖 like baguette or sourdough, and finally the all-important dressing.

Just grab what you have around you, using this recipe for a little inspiration, hopefully you will be well on your way to creating something delicious and fun to eat.

Charred squash, griddled nectarines, greens, a splash of colour, with miso & sesame dressing

  • Servings: 4
  • Difficulty: easy
  • Print

Substantial enough on its own, or would be a great side, if you were having a barbecue with steaks or fish.


  • Half a butternut squash (top half) cut into wedges.
  • 2 x Bay-leaves.
  • Few springs thyme.
  • Half a thumb size of ginger peeled & sliced.
  • 2 x cloves of garlic slightly crushed, leave the skin on.
  • 2 x Shallots cut in half.
  • 2 x Tbsp olive oil.
  • Good grind of salt.

Toss all the ingredients together, cover with some wet parchment and roast in the oven 200c/gas-6 for approx. 25 minutes or until slightly tender.


  • 225g baby gem leaves washed and split in two. About two medium heads.
  • 220g Piccolo cherry tomatoes. These are a great variety, super sweet, perfect for salads.
  • 2 x Nectarines, slightly under ripe.
  • ½ x Pomegranate, seeds removed.
  • 1 x Avocado sliced.
  • Large slice of feta cheese which you can briefly char on the griddle, then leave to sit with some sprigs of thyme, good drizzle of olive oil and honey.


  1. While the squash is roasting, set a griddle pan on a medium to high heat, spray with a little oil and char the nectarines until lightly soft. I brushed mine with a little honey as the were a little bitter, but you may not have to do this if your nectarines are at the perfect stage. Set aside.
  2. Continue to griddle the tomatoes, then set aside.
  3. When the squash is ready, remove from the oven and set aside the ginger, garlic & shallots which will form part of the dressing.
  4. To finish the squash, lightly char on the griddle pan to give a little extra smoky flavour.
  5. To Assemble-Layer up the baby gem, piccolo tomatoes, nectarines, avocado slices and sprinkle with the pomegranate seeds, zest and a little drizzle of the dressing to finish.
  6. Serve the charred squash & feta on the side with the rest of the dressing & your favourite chewy crusty bread
Try your favourite cheese, maybe a goat, or a blue, but definitely use thyme, it will bring an aromatic Mediterranean warmth to the cheese along with the fruity olive oil & honey to balance out some of the saltiness.

Miso & sesame dressing

  • Servings: 4
  • Print


  • 1 x Tbsp Miso paste.
  • Juice and zest of 1 lime.
  • Ginger, shallots & garlic, skin removed (These are from the squash that you roasted)
  • 2 x Tbsp sesame oil.
  • 1 x Tbsp olive oil
  • 2 x Tbsp honey.
  • 1 x Tbsp cider vinegar.
Pop all the ingredients in a blender, whizz until smooth & emulsified.
Ingredients for Miso dressing, lime, garlic, ginger, shallot sesame &olive oi
Ingredients for Miso dressing
Food photography,Summer salad platter,griddled squash, thyme & honey feta, Miso dressing.
Food photography, Squash ready for the oven, enamel pan
Squash ready for the oven


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