Here at Kinetic we pride ourselves on our Seminar/Workshop lunches....with teachers and apprentices battling amongst each other to create the most delicious ‘light yet sustaining’ fare to keep us working out & learning for the day. Here is a wintery, festive salad that makes a delicious main meal or accompaniment at any time of year.
Roast Butternut Squash, Lambs Lettuce, Goats cheese & Spicy Pecan Salad
Ingredients
2 Butternut squash (peeled, de-seeded, chopped into chunky half moons)
Ground cumin
Ground coriander
Olive oil
I bag lambs lettuce (spinach also good)
I soft goats cheese (we like Chavroux)
Handful of spicy pecans,
Extra virgin olive oil, lemon juice, salt & pepper
Method
Mix the squash with 2/3 tbsps olive oil, 1 1/2 tbsps ground cumin,1 tbsp ground coriander, sprinkle with Maldon salt flakes . Roast in 180-200 degree oven for 45-50 mins until nicely browned ** be careful to space the squash out otherwise it will steam rather than roast. You want browning at the edges!
Toss together with lambs lettuce, chunks of goats cheese, spicy pecans. Drizzle with extra virgin oil and spritz with lemon to taste.
Spicy pecans
Melt 15g salted butter over a iw-medium heat, add 100g pecans, 55g caster sugar (well, it’s Xmas) and 1tsp of cayenne pepper. Stir until the sugar melts and coats pecans. Spread & cool on foil.
