Cumin-roasted squash salad with peppers and chocolate dressing

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

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 <

Gluten-free
Vegetarian
South America

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