• 2 x whole butternut squash - peeled, diced and de- seeded
• 6 x whole vine ripened tomatoes cut in half
• 2 x cups of walnut halves
• 3tbs of Blarney honey
• 4 tbs of olive oil
• 2 cups of Cashel blue cheese
• 200g of washed mixed baby leaf salad (organic)
• 3tbs of salad dressing
• Add salt & pepper to taste |
1.Toss the butternut squash with the 3tbs of olive oil and honey. Add salt and pepper to taste and transfer to a roasting tray, pre-heating the oven to 170°C and cook for 15-20mins or until the butternut is cooked through but still firm to touch. Transfer to another bowl, then add the walnuts and toast in the oven for 5mins. Set aside.
2. Arrange the tomato halves on the roast tray, sliced side facing up and drizzle the remaining olive oil over the tops of the tomatoes. Add salt and pepper to taste and slow roast in a pre-heated oven at 100ºC for up to 1hr. Take the cheese out of the fridge until it is room temperature.
3. Toss the salad in the dressing and arrange on a plate or bowl. Divide the cheese equally on each plate, crumbling to small cubes. Add the butternut squash, walnuts and top with two halves of tomato.
This salad can be served hot or cold. If you would like to serve hot, transfer the butternut squash, walnuts and slow-roasted tomatoes to a roasting tray and put in a preheated oven at 170ºC for about 5mins and then arrange on the salad plate.
Serve with a nice crusty white baguette bread and a glass of Chilean chardonnay. Enjoy! |
