Warm salad of roast squash, fried mushrooms and rocket

Summary

Yield
Servings
SourceGuardian
Prep time30 minutes
Cooking time30 minutes
Total time1 hour

Description

Warm salad of roast squash, fried mushrooms and rocket

Ingredients

1 kg
squash (Peeled, deseeded, cut into 2-3cm chunks)
12
Sage leaves (Bruised)
4 clv
garlic (Peeled, thickly sliced)
4 T
olive oil
  oz
sea salt
  oz
freshly ground black pepper
1 T
butter
300 g
mushrooms (Thickly sliced)
1 bn
rocket
150 g
Blue cheese (Crumbled)
3 T
Rapeseed Oil
1 T
Apple Balsamic Vinegar

Instructions

Heat the oven to 190 degrees Celsius.
Roast squash with sage, garlic and 3 tablespoons of oil, seasoned well, for about 40 minutes until soft and coloured around edges.
Over medium heat in 1 tablespoon of oil and butter, fry mushrooms, with a little salt and pepper, for 4-5 minutes until liquid evaporated.
Combine squash, mushrooms, rocket and cheese. 
Whisk together rapeseed oil and vinegar and add to dress it lightly.
Toss and serve.