Warm squash, mâche and hazelnut salad

Warm squash, mâche and hazelnut salad

By
From
How I cook
Serves
6
Photographer
Jason Lowe

Onion squash, which has a deep and not-too-sweet flavour, is my favourite squash variety; its thin skin is best left on during roasting. Mâche, also known as lamb’s lettuce, is slightly crunchy and has a very clean flavour. Tossed together in a hazelnut vinaigrette with crunchy toasted hazelnuts, these ingredients marry beautifully, creating a delicious and unusual accompaniment for lamb.

Ingredients

Quantity Ingredient
1 onion squash
40ml olive oil
1 dried chilli
sea salt
2 handfuls mâche (lamb's lettuce)
30g hazelnuts, toasted and roughly chopped

Hazelnut vinaigrette

Quantity Ingredient
1/2 tablespoon dijon mustard
1 1/2 tablespoons good-quality red wine vinegar
sea salt
freshly ground black pepper
5 tablespoons hazelnut oil

Method

  1. Preheat the oven to 200°C. Cut the squash in half and scoop out the seeds, then slice each half into 4–6 wedges, leaving on the thin skin. Place in a bowl and drizzle over the olive oil, crumble over the chilli and season with salt. Toss together well and then place in a roasting tin.
  2. Cover the tin with foil and place in the oven. Roast for 20 minutes, then remove the foil and roast for a further 25 minutes, or until the squash is tender but not falling apart.
  3. Meanwhile, for the hazelnut dressing, whisk the mustard and wine vinegar together in a bowl with a little salt and plenty of black pepper. Slowly pour in the hazelnut oil, whisking as you do so. Set aside.
  4. Carefully wash the mâche, gently pat dry with a tea towel and place in a bowl. Pour on the dressing and toss gently.
  5. Toss some of the salad leaves into a shallow serving dish and arrange the roasted squash on top. Scatter over the rest of the leaves and finish with a sprinkling of chopped toasted hazelnuts.

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