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
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.
- 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.
- 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.
- Continue to griddle the tomatoes, then set aside.
- When the squash is ready, remove from the oven and set aside the ginger, garlic & shallots which will form part of the dressing.
- To finish the squash, lightly char on the griddle pan to give a little extra smoky flavour.
- 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.
- Serve the charred squash & feta on the side with the rest of the dressing & your favourite chewy crusty bread
Miso & sesame dressing
- 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.