| Servings |
Ingredients
- 300 g butternut squash peeled and cut into 1.5cm cubes
- 1 tbsp olive oil
- Salt and black pepper
- 1/2 Chinese or savoy cabbage very thinly sliced
- 1 small head radicchio very thinly sliced
- 1 small fennel bulb very thinly sliced
- 80 g Parma ham or German salami thinly sliced
- 60 g mild hard cheese e.g Wensleydale or Comté cut into thin slices
- 150 g baby plum tomatoes cut in half lengthways
- 20 g parsley leaves roughly chopped
- 2 tsp dried wild oregano
- For the dressing
- 1/2 tbsp Dijon mustard
- 1 1/2 tbsp Lemon Juice
- 1 tbsp white-wine vinegar
- 1/2 tsp caster sugar
- 3 tbsp sunflower oil
- 2 tbsp olive oil
Ingredients
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Instructions
- Heat the oven to 190C/375F/gas mark 5.
- Toss the squash in the olive oil and season with a quarter-teaspoon of salt. Spread evenly on an oven tray lined with baking paper and roast for 15-20 minutes, until just caramelising around the edges, then leave to cool down.
- Meanwhile, make the dressing. Put the mustard, lemon juice, vinegar, sugar, a teaspoon of salt and half a teaspoon of black pepper in a medium mixing bowl. Slowly pour in the oils, whisking as you go, until you get a thick dressing.
- Put all the salad ingredients in a large mixing bowl, pour over the dressing and toss well. Taste and adjust the seasoning – you may need a touch more lemon juice or olive oil, depending on your cabbage. Serve at once.
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