Another recipe using wild garlic! Well, when in Rome (or Roundhay Park). I’ve been trying to think outside of the box and look at different ways of using wild garlic instead of in the standard pesto. This recipe uses wild garlic torn into small pieces and it adds a really nice soft flavour to the dish. If it’s not in season or you can’t get any, spinach would work fine or you could omit it completely.
This is one of those elusive delicious desk lunches that don’t need warming up. Make a big batch at home and enjoy at room temperature or from the fridge, no fuss, no muss!
You do need some harissa for this recipe to give it an extra punch – cauliflower roasted by itself tends not to hold much flavour but whack some harissa in there and you’ve got yourself something really delicious! The beans and cheese add some extra protein and you can take out the chorizo if you’re veggie.
Butternut Squash, Cauliflower and Chorizo Salad with Wild Garlic
Makes 3 portions
- 1 small cauliflower
- 1 medium red onion
- 50g Feta cheese
- 1 medium butternut squash
- Handful wild garlic
- 1/3 chorizo ring (4-5 inch piece)
- 1 can beans (I used butter beans)
- Handful cherry tomatoes
- 2 tsp harissa paste
Preheat the oven to 180c. Chop and skin the butternut squash into 2 inch chunks. Pop on a large baking tray with a drizzle of olive oil and place in the oven for 30-40 minutes, keeping an eye on it and turning occasionally. When lightly browned and soft set to one side.
Slice the tomatoes in half and pop on a small dish and bake in the oven for 15-20 minutes or until they start to come away from their skins. You can do this at the same time as the squash, just take them out when they’re ready.
Next, chop the onion into chunks, divide the cauliflower into even florets and place both in a bowl with a little oil, salt and pepper, and the harissa. Rub all over the cauliflower so it’s evenly coated and place in the oven for 25 minutes or until cooked through and the onions are starting to brown.
Chop the chorizo into small pieces and fry in a hot pan for 2-3 minutes. Set aside in a large bowl (ideally the bowl you’ll mix everything in so you get the benefit of the tasty red oil). Drain and rinse the beans.
Take a big bowl and combine the squash, cauliflower, tomatoes, chorizo and beans. Take your wild garlic and chop it finely and sprinkle through. Crumble the feta on top and eat! Ideally serve at room temperature or slightly warm.