Squash and hot honey salad base
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
Nutty squash is pared with hot honey, black beans and corn in this easy salad base that you can prep and store all week in the fridge.
To make it a full meal, top with your protein of choice. Grilled halloumi, salmon and roast chicken would all work well.
Ingredients
- 500g/1lb 2oz butternut squash, peeled, deseeded and cut into 2cm/¾in chunks
- 350g/12oz corn on the cob
- 2 tbsp olive oil
- 1 tsp dried oregano
- 400g tin black beans, drained
- 50g/1¾oz runny honey
- ½–1 tsp chilli flakes, to taste
- salt and freshly ground black pepper
Method
Preheat the oven to 200C/180C Fan/Gas 6.
Tip the squash and corn into a large roasting dish, so that it’s all spread out in one layer.
Drizzle over the olive oil, toss to coat, then sprinkle over the oregano and a pinch of salt.
Roast for 30 minutes, until the squash is tender and the corn is beginning to char.
While the vegetables are in the oven, pour the honey into a saucepan with the chilli flakes. Cook over a medium heat until the honey is bubbling, then set aside to infuse.
When the corn and squash are cooked, lift the corn onto a chopping board and allow to cool for a few minutes.
Tip the squash into a large mixing bowl with the beans. Use a sharp knife to cut the kernels from the corn and add to the bowl with the squash and bean mixture.
Pour over the honey and toss to coat while everything is still warm. Taste and adjust the seasoning.
Allow the salad to cool completely before transferring to an airtight container to store in the fridge for 3–5 days.
Recipe tips
Lemon or lime juice squeezed over the salad will add a zesty brightness
For a flavour twist, try adding any of the following: quartered cherry tomatoes, chopped coriander or parsley, roasted or pan-fried courgettes.
