Name: Cumin-roasted squash salad with peppers and chocolate dressing
Yield: Serve 4
Ingredients: 2 yellow peppers, halved and deseeded; 1 large butternut squash, peeled and cut into neat wedges; 1 tablespoon honey; 1 red onion, thinly sliced; ½ teaspoon cumin seeds; 6 tablespoons olive oil; 100 ml fresh orange juice; 1 tablespoon white wine vinegar; ½ teaspoon chilli powder; 20 g good-quality bitter chocolate (70% cocoa solids), melted and kept warm; salt and freshly ground black pepper; 75 g fresh coriander leaves; 1 tablespoon lime juice; 3 tablespoons olive oil; 6 red radishes, thinly sliced; ½ garlic clove, crushed

Preparation info

Serve
4

Difficulty
Medium

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

Don’t be put off by the sound of chocolate dressing for the salad. The flavours of the salad are representative of Latino cooking; you will be amazed just how delicate it can be. The combination of spices and chocolate has been used successfully for centuries in South America.

Ingredients

1 large butternut squash, peeled and cut into neat wedges
2 yellow peppers, halved and deseeded
½ teaspoon <

Method

Preheat the oven to 180°C/350°F/gas mark 4. Place the squash and peppers in a large roasting tin. In a mortar, crush the cumin seeds with a pestle to a fine powder. Season the vegetables with the cumin and drizzle over the olive oil. Place in the oven to

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Cumin-roasted squash salad with peppers and chocolate dressing

Ingredients

Method

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