It’s the start of a four day weekend and I’m more than ready for it. Until Tuesday I am not going to think about classes and I’m not going to open the cupboard where I’ve stashed my pile of marking. Instead, I’m jumping in the car and heading down to the Borders to spend the weekend with good friends, good wine and a slobbery dog. Great!
Before I leave I want to share this recipe. I tried it out for the first time the other evening and was thrilled with the results. I generally prefer to eat salad as a side rather than as a lone dish but this was so very robust and flavoursome, I didn’t need anything else.
Leave out the anchovy dresssing if it’s not to your taste.
Winter Salad with Roasted Squash and Goats Cheese (adapted from Delicious, Jan 2008)
1 small squash (e.g. carnival), peeled and cut into slices
4 medium tomatoes, quartered (at this time of year, these will obviously be bland hothouse tomatoes but when seasoned and roasted they will become tasty)
100g calvo nero or other green, roughly chopped
60g goats cheese, crumbled
2 anchovy fillets
Preheat oven to 190oC. Brush the pumpkin with a little olive oil and season well. Roast for 30 mins turning occasionally. Add the tomatoes to the roasting tray, brush with oil, season well and roast for a further 20 minutes.
Meanwhile make the dressing. Add 3-4 tblspn olive oil and the anchovy fillets to a frying pan. Heat the oil over a medium-low heat until the fillets melt. Pour into a small dish and whisk well with a fork. Add lemon juice and seasoning to taste.
5 minutes before the roasting vegetables are ready bring a large pan of salted water to the boil. Throw in the calvo nero and cook for 3 minutes. Drain thoroughly.
Add the calvo nero and roasted vegetables to a big bowl and toss with the dressing.
Divide between two plates and sprinkle with the goats cheese.