Spicy butternut salad

This started off as a simple healthy salad, one of Deliciously Ella’s recipes. And then it got complicated. There was a bunch of asparagus to eat up, so that went in. When I was picking the rocket from a pot on the terrace, I noticed the oregano was looking good so I picked some of that for the dressing. The quantity of this recipe in the book serves 4, but after a morning of tennis and gardening we were starving. So I used the whole butternut. And then I realized there was no protein in the salad, so I added a small jar of chickpeas.

So it started off as an Ella salad, and ended up as a Sandra one. Oh, and I made a mistake with the dressing. I misread ‘tamari’ and put in tahini instead. It was delicious. Next time we eat this, I’ll try it with tamari.

Serves 4
1 large butternut squash [about 1kg]
Olive oil
1 tbsp pimenton [I used ½ dulce, ½ picante]
1 tbsp dried mixed herbs [I used thyme, basil, sage and parsley]
2 bags of rocket [about 150g]
180g pitted olives [I used green Spanish olives with the stones in]
2 avocados [I only had one]
Asparagus, cooked and cooled [optional]
Small jar of chickpeas, drained and rinsed [optional]
For the dressing:-
1 tbsp tamari [or tahini!]
2 tbsp apple cider vinegar
2 tbsp olive oil
Salt and pepper
Fresh oregano [optional]

Preheat the oven to 200°C/fan 180°C] Peel the butternut squash, slice into bit-sized pieces. Place the pieces on a baking tray and drizzle with olive oil, salt and pepper, then the paprika/pimenton and dried herbs. Mix everything well so it is all coated in seasonings.

Bake the squash for 40 minutes, stirring halfway through. Once it is cooked, it should be soft when tested with the tip of a knife, remove it from the oven and set aside to cool. If you tip it into a clean bowl, remember to scrape all the browned bits from the bottom of the baking tray.

To make the dressing: whisk all the ingredients together in a bowl, add a little salt and pepper to taste.

Next, to assemble the salad. I layered in the serving bowl as follows: rocket, chickpeas, asparagus, olives, avocado then butternut.

Drizzle the dressing over the top, then toss gently before serving. If you like this, try:-
Smoky spring onions and asparagus with lime
Red onion & cheese scones
Trempó: a salad from Mallorca

5 to remember
se complicó – it got complicated
el tenis – the tennis
la jardinería – the gardening
estaba delicioso – it was delicious
armar – to assemble

 

This recipe is from Deliciously Ella by Ella Mills [UK: Yellow Kite]

And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
Butternut + pimenton + avocado salad #Recipe by @DeliciouslyElla via @Spanish_Valley http://wp.me/p3dYp6-25N

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