Harissa squash salad
With sliced avocados & beautiful mozzarella
With sliced avocados & beautiful mozzarella
Serves 4
Cooks In1 hour
DifficultyNot too tricky
Nutrition per serving
Calories 361 18%
Fat 24.2g 35%
Saturates 7.4g 37%
Sugars 14.2g 16%
Salt 1.3g 22%
Protein 11.1g 22%
Carbs 26.3g 10%
Fibre 5.6g -
Of an adult's reference intake
Ingredients
- 1 butternut squash , (1.2kg)
- 1 heaped tablespoon rose harissa
- 2 ripe avocados
- 100 g mixed salad leaves
- 1 x 125 g ball of mozzarella cheese
Recipe From
5 Ingredients – Quick & Easy Food
By Jamie Oliver
Method
- Preheat the oven to 180ºC/350ºF/gas 4.
- Carefully cut the squash into rough 5cm chunks (seeds and all). Then, in a roasting tray, rub all over with the harissa, 1 tablespoon of olive oil and a pinch of sea salt and black pepper.
- Roast for 50 minutes, or until soft, golden and gnarly.
- With a few minutes to go, place 1 tablespoon each of extra virgin olive oil and red wine vinegar, and a little salt and pepper, in a large bowl.
- Halve, peel, destone, slice and toss in the avocados, then gently mix in the salad leaves.
- Use forks to divide and tear the hot squash (skin, seeds and all) between your plates. Divide up the salad on top and tear over the mozzarella, then serve.
