Name: Squash, Pear, Goat’s Curds, Kinako Dressing
Yield: Serves 4
Ingredients: 1 recipe Roast Squash; ½ lemon; 20 g fresh goat’s or ewe’s cheese curds; 20 g toasted hazelnuts, crushed; 50 g watercress (or any leaves you like); 10 g Basic Vinaigrette; 10 g pumpkin seeds, toasted; 1 recipe Kinako Dressing; 1 ripe pear

Preparation info

Serves
4

Difficulty
Easy

Appears in

Catalogued Ideas and Random Thoughts

By Stuart Ralston

Published 2023

About

I often find salads pretty boring when I’m eating out, but this one ticks all the boxes. Roasting and blowtorching the squash gives it a depth of flavour that is sometimes missing, and the kinako dressing brings an almost peanut-buttery element to the dish. Good quality pears are essential.

Ingredients

1 recipe Roast Squash
1 recipe Kinako Dressing
20 g

Method

Scatter the roast squash pieces around each plate and drizzle them with kinako dressing. Top with scattered pieces of the crumbled cheese curds.

Cut the pear into quarters. Slice the seeds off, then cut each quarter lengthwise into very thin slices and squeeze the lemon over them. Place the pear on top of the salad.

Evenly sprinkle over the crushed, toasted hazelnuts, then top w

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Squash, Pear, Goat’s Curds, Kinako Dressing

Ingredients

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