This salad is great served as a main for any vegetarians at your barbecue.
Recipe by Gilly Robinson, Malton Cookery School, for Blacker Hall Farm Shop
- For the squash:
- 1 small Butternut Squash
- 1 tsp Salt
- 150ml Rapeseed Oil
- A few sprigs of fresh Thyme
- For the dressing:
- 150ml King’s Garden Caraway dressing
- 1 bunch chopped Parsley
- 1 clove chopped Garlic
- Zest and juice of 1 Lemon
- 150ml Olive Oil
- To serve:
- 1 Red Chilli, seeded and chopped
- 500g Natural Yoghurt or Blacker Hall Raita
Cut the squash (do not peel) and remove the seeds, then slice in to thick strips and toss in rapeseed oil and thyme, and plenty of salt and pepper. Roast for 45 minutes in a hot oven and cool.
This could be done on the Big Green Egg - make sure the squash has plenty of oil on it and place on the grid as if for meat.
Make the dressing up to one hour ahead:
Mix the chopped parsley with the caraway dressing and oil, and add the lemon zest and juice and garlic. Warm the squash slices on the Green Egg or in a hot oven.
To serve, place on warm plates and top with the dressing and chopped chilli and a dollop of natural yoghurt or Blacker Hall Raita.