Goats’ cheese and endive salad
Preparation time: 20-25 minutes
Cooking time: 25-30 minutes
2 heads red endive
2 heads little gem lettuce
1 small butternut squash, peeled, deseeded and cut into 2cm dice
200ml (7floz) couscous
120g (4½oz) mixed salad leaves
1 small red onion, finely chopped
2 tbsp pomegranate seeds
1 tbsp flat-leaf parsley, finely chopped
1 tbsp mint, finely chopped
1 tbsp coriander, finely chopped
1 tbsp sunflower seeds
1 tbsp tahini paste
Juice of 1 lemon
200ml (7floz) extra virgin olive oil
30ml (1floz) white wine vinegar
1 tsp dojo mustard
4 slices goats’ cheese from chèvre log
1. Preheat the oven to 200°C/R6.
2. Place squash in a bowl, mix thoroughly with a glug of olive oil and a sprinkle of salt and freshly ground pepper. Roast in the oven for 20-25 minutes or until the squash is just blackening at the edges and soft all the way through. Set aside to cool.
3. Place tahini in a large bowl. Add 1 tbsp lemon juice and a good glug olive oil. Mix adding water if necessary until pouring consistency.
4. Place couscous in a bowl. Pour boiling water over top until it reaches 2cm above the couscous. Cover with cling film. Leave to soak for 5-10 minutes.
5. Gently fork the couscous to break up the individual grains. Season with a glug of olive oil. Add herbs and seeds and mix thoroughly.
6. Make a vinaigrette: mix one part vinegar with mustard and three parts olive oil. Season. Dress the mixed leaves with vinaigrette.
7. Line each bowl with red endive and little gem leaves. Place a handful of salad leaves in the middle of the bowl. Top with couscous. Add some cubes of roasted squash.
8. Place slices of goats’ cheese under the grill and caramelised. Place on the top of each salad and serve.
Recipe and image courtesy of Wildflower Café, wildflowercafe.co.uk