You can still make the holiday a very special one - try Mary Berry’s simple but scrumptious recipes and her tips for making the most of what’s in your
You can still make the holiday a very special one – try Mary Berry’s simple but scrumptious recipes and her tips for making the most of what’s in your larder.
This delicious spicy roast squash & feta salad pairs perfectly with either meat or fish
This unusual salad goes well with meat or fish. To allow the flavours to infuse, make it up to six hours ahead, if you can.
- 1 large butternut squash
- 1 red onion, thinly sliced
- 2tbsp olive oil
- Salt and freshly ground black pepper
- 1tsp ground cumin
- 100g (3½oz) feta cheese, crumbled
- 2tbsp chopped fresh parsley
For the dressing
- 1tbsp white wine vinegar
- 2tbsp olive oil
- 1tsp honey
- ½ a garlic clove, crushed
Preheat the oven to 220°C/fan 200°C/gas 7. Cut the squash in half lengthways, then scoop out the seeds and fibres with a spoon and discard. Then cut into sections and use a peeler to remove the skin.
You may need a knife for larger squash. Cut the flesh into thin half-moon slices. Scatter the squash and onion over the base of a roasting tin.
Drizzle with the oil, season with salt and freshly ground black pepper, and toss to combine. Roast for 25-30 minutes or until pale golden and just tender. Transfer to a mixing bowl with a slotted spoon, scatter the cumin over, and toss together.
Set aside to cool. When completely cool, stir in the feta and parsley. Put the ingredients for the dressing into a clean jam jar, tighten the lid, and shake well.
Pour the dressing over the salad and mix together. Transfer to a salad bowl and chill for up to 6 hours before serving.
The new edition of Mary Berry Cooks Up A Feast by Mary Berry and Lucy Young is published by DK, £25. Out now. © Mary Berry and Lucy Young 2019 Photography: Georgia Glynn Smith. To order a copy for £20 (p&p free) go to mailshop.co.uk or call 01603 648155. Offer valid until 30 April, 2020