So like most good dishes this one got created completely by accident and with off cuts from lunch. I had made a lasagna that day, making butternut and zucchini “pasta” sheets. I knew I was heading over to my brother’s later for a BBQ is his beautiful garden and that I would need something substantial for “the boys.” However, having always shied away from BBQs and Brai’s hating the stodgy potato salad and over greasy mayonnaise gloopy bowl of coleslaw. I was determined to create something we would all enjoy and for the boys not to feel disheartened by my bowl of healthy looking colour! To my complete delight – they loved it! My brother said it was the best salad he had ever eaten – I was thrilled! So here we have it – a colourful, easy alternative to that stodgy colourless potato salad.
· ¼ of a butternut squash (or any offcuts you may have)
· 1 zucchini
· 1 yellow pepper
· 1 red pepper
· 10 or so cherry plum tomatoes
· handful of pumpkin seeds
· ½ pack of goats/sheep feta
· medley of leaves; pea shoots, lambs lettuce, beetroot leaves, baby spinach.
· Handful of chopped coriander/cilantro
· Drizzle of fig balsamic reduction
· Salt & Pepper
1. Start by cutting your squash and peppers into cubes. Place the squash in the pan (with a drizzle of oil – I used hemp) first and give them a 10 minute head start before adding in the peppers – these shouldn’t take longer than 25 minutes at 180°C
2. In the meantime trim the ends of your zucchini and make some ribbons. You can either do this with a wide edged potato peeler or if you have mandolin then great.
3. Once the peppers and squash are nice and soft pull them out of the oven.
4. I then take the zucchini ribbons and stir them into the roasting pan, coating them in oil and softening them just a little, season with salt & pepper. Leave to cool completely.
5. Then it’s a simple case of building your salad.
6. Spread the leaves out covering the bottom of your dish. Take the roasted vegetables and scatter them across making sure they are evening distributed. Nothing worse than taking a spoon full of salad and just getting leaves.
7. Crumble the feta across, sprinkle the seeds, cut the tomatoes in half and add these along with a dusting of coriander.
8. When you are ready to serve drizzle some balsamic reduction across for some sticky decadence.
The flavours worked so well with the barbequed meat and already there are so many other flavours that would work well here, shaved asparagus for example....yum!