Roasted Squash, Tenderstem Broccoli and Pecorino Salad
250g squash (about half a small butternut) or sweet potato
2 1/4 tbsp olive oil
pinch smoked paprika
pinch of Urfa chilli
200g tenderstem or purple sprouting broccoli
1 tbsp of good white vinegar
salt and pepper
30g pecorino
Serves 4-6
Method:
Heat the oven to 180
Peel, deseed squash. Cut into small chunks. Place on an oven tray with half the oil, sprinkle over the smoked paprika and Urfa chili, and roast.
This takes around 25 minutes. If you are using sweet potato rather than squash, it will roast quicker, around 20 minutes.
Blanch the tender stem in a pan with a small amount of water, steaming the broccoli for 4-5 minutes so there is still a bite. Drain and set aside.
Place the squash or sweet potato and broccoli on a plate. Mix the rest of the oil in a small bowl with the vinegar and season. Drizzle over the vegetables. Lastly, add the pecorino cheese - I use a peeler to create thin shavings.
Serve with fish or meat or a lunch time salad with some crusty bread.