Warm Butternut and Fig Salad
Ingredients
- 5 butternut squash disks
- – 2 figs
- – Dried cumin seeds
- – Lemon juice
- – Sriracha sauce
- – Olive oil
- – Salt / pepper
- – Half a pomegranate
- – Half a spoon of sugar
- – Bag of salad / spinach etc
Preparation
Cut the butternut squash into circles, I had a whole butternut and cut 5 circles from the end. With a width of about 3-4cm
Par-boil the squash squares for about 5-8 mins in boiling water. Do not over boil so they are soggy
Prepare the marinade. I used 3 tablespoons of sriracha sauce, 5 tablespoons of lemon juice, dried cumin seeds to your taste, salt, pepper and olive oil
Cover your circles in the marinade and allow them to stand while we prepare the figs
Cut our figs into quarters. Place onto a baking tray. Sprinkle with sugar, half a teaspoon. Dried cumin. Salt and pepper
Oven the figs until caramalised and the juices running. (10-15mins)
Griddle the marinated butternut squash. Until its charred and cooked properly
Finally, once this is all prepared, you can plate up and present your dish! And sprinkle the top with pomegranates
