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Butternut squash and herb salad with serrano ham and broad bean dressing

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by Lesley Waters

From Ready Steady Cook

Method


  1. For the salad, melt the butter and olive oil in a frying pan over a medium heat, add the butternut squash and fry for 6-8 minutes, or until softened and golden-brown.

  2. Place the herbs into a large bowl, add the squash and olive oil and stir well.

  3. Return the frying pan to the heat, add the serrano ham and fry for 3-4 minutes, until golden-brown and crisp.

  4. For the dressing, place the broad beans, balsamic vinegar, olive oil and mint into a small saucepan, season with salt and freshly ground black pepper and warm gently over a low heat for 2-3 minutes.

  5. To serve, place the salad onto a plate, top with the crisp serrano ham and pour over the warm dressing.

Ingredients

For the salad

  • 25g/1oz butter
  • 1 tbsp olive oil
  • 85g/3oz butternut squash, peeled, cut into 2cm/1in cubes
  • small handful fresh basil
  • small handful fresh parsley
  • small handful fresh chervil
  • dash olive oil
  • 2 slices serrano ham, chopped

For the dressing

  • 300g/10½oz tinned broad beans, rinsed and drained
  • 2 tbsp balsamic vinegar
  • 3 tbsp olive oil
  • 2 tbsp chopped fresh mint
  • salt and freshly ground black pepper

Shopping List

Butternut squash and herb salad with serrano ham and broad bean dressing

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry

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