This hearty salad has a sweet and spicy side, so makes for a wonderfully moreish dish. It’s topped generously with grilled discs of Tesco Finest Kidderton Ash goat’s cheese, which is beautifully creamy with a rich, earthy edge. The squash (you could use pumpkin here, too) is roasted in lots of Tesco Finest Spanish forest honey – which has a rich, malty flavour – and a slick of Tesco Finest Sicilian olive oil for a sticky finish. Make sure you use a seasonal eating squash or pumpkin rather than any leftover, decorative carving pumpkin – they lack flavour and texture. I like to add a handful of roasted hazelnuts or pecans to this if I have them in the cupboard – it brings added crunch but the salad works well without them, too. This really is the perfect transitional dish to make as the seasons change from summer to autumn.
Prep 20 min
Cook 40 min
Serves 4
