This is a warm Autumnal salad. The slightly sweet taste of the squash is tempered by the notes of citrus, fresh herbs and pomegranate molasses. If you wished you could sprinkle some chilli flakes over to finish, which would look pretty and add another taste dimension.
Ingredients (serves 2)
200g butternut squash, deseeded and cut into 1 cm slices
1 medium red onion, peeled and sliced fairly thinly
1 tbsp vegetable oil
1 tbsp pomegranate molasses
1 large chicken breast fillet
Chicken stock or water for poaching
1 large handful of fresh parsley
1 large handful of mint
Juice of half a lemon
Juice of a large orange
1/2 tsp salt
Salad leaves
Oil to drizzle (I used extra virgin rapeseed oil)
Method
Ingredients (serves 2)
200g butternut squash, deseeded and cut into 1 cm slices
1 medium red onion, peeled and sliced fairly thinly
1 tbsp vegetable oil
1 tbsp pomegranate molasses
1 large chicken breast fillet
Chicken stock or water for poaching
1 large handful of fresh parsley
1 large handful of mint
Juice of half a lemon
Juice of a large orange
1/2 tsp salt
Salad leaves
Oil to drizzle (I used extra virgin rapeseed oil)
Method
- Heat the oven to 170C.
- Place the butternut squash slices and red onion slices in a baking tin. Drizzle with the oil and turn the slices to coat them thoroughly.
- Bake in the oven for 25 minutes and then drizzle with pomegranate molasses. Bake for a further 5 minutes or until the squash is tender.
- Whilst the squash is cooking poach the chicken breast in chicken stock until cooked through (15 - 20 minutes). Drain and keep warm.
- To make the dressing for the chicken, place the citrus juices into a jug or food blender. Roughly chop the parsley and mint and mix it with the juice. Add the salt then blitz the mixture so its well amalgamated (I used a stick blender in a jug).
- Cut the warm chicken across the grain into bite sized pieces and add them the citrus herb dressing, ensuing each piece of chicken is coated.
- To serve, arrange the butternut squash slices, onion and the chicken on a bed of salad leaves (I used watercress).
- Drizzle with oil.
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