This was an experiment following an incredibly busy day and was prompted by the neglected squash that had been in the pantry (large cupboard in the kitchen) for over a month.
Having also recently received a bumper delivery of broad beans, it seemed only natural to have a go combining the two.
The latest soring temperatures in the UK (sweltering heat) inspired a salad as follows:
- Approximately 15 x shelled broad bean pods
- 1 x butternut squash
- 1/2 red onion
- 1/2 cucumber
- 1/2 roll feta
- 1 x tin chickpeas
- Salt and pepper to season
- Dash balsamic
- Squeeze lemon
- Cut the butternut squash into bite-sized pieces, drizzle veg oil in a baking tray and coat the squash in it. Season with salt and pepper and cook in an oven set at 180°C (fan assisted).
- Shell the bean pods and cook bea ns on the stove for approx 15 minutes, until soft.
- Chop up the cucumber, red onion and feta, and put in a bowl to one side.
- When cooked, drain the beans and combine with the chickpeas – squeeze lemon over and season with salt and pepper.
- After about 20 minutes the squash ought to be done (should be a little cripsy, or as crispy as you like) so remove from oven.
- Pop all things into a larg e mixing bowl and combine with a drizzle of olive oil (or smoked rapeseed oil if you have it), dash of balsamic, s eason with salt and pepper and toss the lot.
This would likely serve 4 for lunch, or make two large dinners with enough leftovers for lunch.
The consensus on this one is that Ben would eat it and have seconds.