Jamie’s 5 ingredients: Harissa Squash Salad

I’d been very impressed with the telly version of Jamie’s latest book, 5 ingredients.  The premise is that healthy, tasty food does not have to be complicated, so he has devised a range of recipes using only 5 ingredients (and a decent stocked larder).  So impressed, in fact, that I bought the book.  So pepare yourselves for an onslaught of recipe trial blog entries while I work my way through them.

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Harissa Squash Salad.

I’m a big fan of salads, especially ones that don’t go soggy before lunch.  I had half a butternut squash in the fridge, already had a jar of harissa, a ball of mozzarella and an avocado in the fridge, so the only ingredient I needed to buy specially was salad leaves.  I chose rocket, as the most versatile.

I was intrigued at the instructions to chop up the squash without bothering to peel, in fact add in the seeds as well.  I’m all in favour of using up as much as possible without waste!  I tossed the chunks of squash in a good blob of harissa paste, glug of oil, and salt and pepper.

Roast at 180 for 50 minutes – I gave them a bit of a stir around half way through.

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Serve on a bed of leaves and chopped avo, dresed in some olive oil and vinegar (I used sherry), with some mozzarella strewn over the top.

Verdict:

This was seriously tasty stuff!  I was perhaps over generous with the harissa, but once paired with the creamy avocado and cool cheese it was a lovely combination.  I found it a little on the soft and squishy texture wise, so I sprinkled some mixed seeds for added crunch and protein.

Half a squash was loads!  Even after my salad, there is still a generous amount left in the roasting pan.  It will be nice in another salad, or a wrap, or even in a “clear the fridge out” soup.  And not bothering to peel is a revelation.

Vegetarian friendly, could be made vegan by relacing the cheese with tofu.

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9 out of 10.

 

Recipe: roast roots

This is one of my favourite recipes – roast roots.

Dice some squash, sweet potato, and carrot (parsnip is good too)
Tuck in some herbs – rosemary and thyme work well. And some whole unpeeled cloves of garlic if that’s something you like. Season with black pepper and sea salt.

Toss in some oil – I used canola, but olive or sunflower would be fine.
Put in a roasting tray, and pop in the oven at about 180 degrees C for 30 mins, stirring half way through.

Add in some cubes of haloumi andchorizo.

Back in the oven for another 30 mins. Though this is very forgiving – another 10 mins while you finish cooking a slab of meat will not be a problem.

Serve.

Omit the chorizo for a vegetarian side dish. Blitz any leftovers with some stock for a winter soup, served with grated parmesan, or shards of parma ham crisped under the grill.