salad, kalamata olives and ciabatta.
SERVES 4
4 tbsp extra-virgin olive oil
2 garlic cloves, crushed
2 tbsp tomato purée
2 tbsp freshly squeezed lemon juice
2 × 400g butter beans
Salt and freshly ground black pepper
chopped fresh flat-leaf parsley, to garnish
In a large bowl mix together the olive oil, garlic, tomato purée and lemon juice.
Drain and rinse the beans, and add to the bowl. Mix well and season with salt and pepper to taste.
If possible, let the salad rest for an hour or so for the flavours to develop.
Serve at room temperature, sprinkled with chopped parsley.
Roasted butternut squash salad with balsamic dressing v
A fabulous salad: meltingly tender pieces of sweet butternut squash bathed in a glossy tamari and balsamic dressing with a hint of chilli, a scattering of sizzling hot sesame seeds and some peppery green rocket.
SERVES 4–6
1 butternut squash
a little olive oil for brushing
4 spring onions, sliced
2 tsp sesame seeds
150g (5oz) rocket leaves, to garnish
FOR THE DRESSING
2 tbsp balsamic vinegar
2 tbsp extra-virgin olive oil
2 tbsp freshly squeezed lime juice
2 tsp tamari or other soy sauce
½ tsp dried red chilli flakes
salt and freshly ground black pepper
Pre-heat the oven to 190°C (375°F), gas mark 5
Cut the butternut squash in half lengthways and brush the cut surfaces with oil. Put them, cut-side up, into a roasting tin and bake for about 1 hour or until the squash is soft.
Set the squash aside until it’s cool enough to handle, then scoop out and discard the seeds. Peel off the papery skin – it will come away easily – and cut the flesh into 2.5cm (1in) chunks.
Put all the dressing ingredients into a large bowl, with salt and pepper to taste, and mix well.
Add the butternut squash to the bowl, along with the spring onions, and mix gently, so that it is coated with the glossy dressing. Check the seasoning.
Toast the sesame seeds by stirring them for a minute or two in a dry saucepan until they smell toasty and start to jump around.
Put the butternut squash salad on to individual plates, top with a scattering of sizzling sesame seeds and garnish generously with rocket.
VARIATION
Roasted butternut squash salad with balsamic dressing and feta
A delicious variation is to add 200g (7oz) feta cheese, cut or broken into small cubes or pieces. The creamy saltiness of the feta contrasts well with the sweet tenderness of the balsamic-glazed butternut squash and the fresh peppery rocket.
Red cabbage and apple salad
A lovely salad for the autumn, sweet apples and sultanas with crisp red cabbage and walnuts, and a honey dressing.
SERVES 4
450g (1lb) red cabbage
2 sweet eating apples
1 celery heart
50g (2oz) sultanas or raisins (optional)
small handful of chopped walnuts
Wash and finely shred the cabbage. Wash the apples and chop, without peeling if the skins look good, and slice the celery. Place all these in a salad bowl.
If you’re using the sultanas or raisins, cover them with boiling water and leave for 10 minutes, to plump them; drain, and mix with salad, along with the walnuts and enough honey dressing to make the mixture moist and shiny.
VARIATION
Primo cabbage and apple salad
Make as described, but using tender primo or pointed green instead of red cabbage. The walnuts are optional in this version.
Cauliflower and apple salad
Make as described, but use 450g (1lb) cauliflower (1 medium-sized cauliflower) instead of cabbage, and pine nuts instead of walnuts.
Cabbage salad with red pepper and raisins v
This colourful salad is excellent with jacket potatoes, onion quiche or quick cheese and tomato flan.
SERVES 4
3 tbsp extra-virgin olive oil
1 tbsp wine vinegar
salt and freshly ground black pepper
350g (12oz) white cabbage, shredded
175g (6oz) carrots, chopped or coarsely grated
175g (6oz) red pepper, deseeded and chopped
2 heaped tbsp chopped fresh flat-leaf parsley, chives or spring onions
50g (2oz) raisins
50g (2oz) roasted unsalted peanuts or cashews, or pine nuts or chopped walnuts
Put the oil and vinegar into the base of a salad bowl, add some salt and pepper and mix together.
Add the cabbage, carrots, red peppers, parsley, chives or spring onions
