I love the sweet heat of chilli against the clean taste of healthy spinach and squash. Peanuts (from a packet is fine) finish off the whole salad beautifully. Try this with spicy roast chicken or pork.
1kg (2lb4oz) butternut squash, halved, deseeded and cut into 1cm (½ in) wide slices
salt and black pepper
2red chillies, deseeded and cut into slivers
150g (5½oz) baby spinach leaves
For the Dressing
1¾tsp.white wine vinegar
smidgen of Dijon mustard
1piece of preserved stem ginger in syrup, finely chopped, plus 1tsp.syrup
Place the squash on a baking sheet. Drizzle with the oil, season, then sprinkle with the sugar. Turn over with your hands, making sure the squash gets well coated with the oil. Roast for 25 minutes, scattering over the chilli for the last 10 minutes. Leave to cool a little.
To make the dressing, put the vinegar, mustard, ginger and syrup in a cup and season. Whisk in the oil with a fork. Adjust the seasoning, to taste. Stir in the peanuts.
Gently toss the spinach and squash together with the dressing. Serve immediately.