About the Recipe
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Ingredients
4 tbsp Mary Berry’s Classic Dressing
1 red onion
800g squash, peeled and diced
2 tbsp pumpkin seeds
2 tbsp olive oil
2 tbsp clear honey
1 courgette, thinly sliced lengthways
100g rocket
Preparation
Step 1
Preheat the oven to 200 °C, gas mark 6.
Step 2
Peel and quarter the onion, separate the layers to give petals, and place in a large baking tray with the squash and pumpkin seeds. Toss in 1 tbsp oil, honey and 2 tbsp Classic Dressing, season and roast for 30 minutes until softened. Allow to cool slightly.
Step 3
Meanwhile, toss the courgette slices in the remaining oil and griddle or fry for 1-2 minutes each side until golden and softened, set aside.
Step 4
Toss the courgette slices and half the rocket into the roasted vegetables and mix in the last 2 tbsp Classic Dressing. Place the remaining rocket on a large platter and top with the salad to serve.
Cook's Tip!
Try sweet potato instead of squash or stir into rice instead of rocket for a different salad.