As part of our campaign with Abel & Cole to minimise food waste, we sent 2 brilliant chefs on a Kip Trip with an A&C veg box and asked them to create an exclusive recipe for us using the seasonal ingredients. Xanthe stayed at the beautiful Croft Cabin in Devon’s Blackdown Hills, where she was inspired to create this vibrant salad.
Roasted squash, shallot, Kalamata olive and feta salad
Ingredients (serves 4)
1 butternut squash (or any kind of squash available)
3 shallots
100g pitted Kalamata olives
200g feta
Extra virgin olive oil
2 tablespoons of balsamic vinegar
Sea salt and pepper
Method
1. Preheat the oven to 190 Celsius. Peel the butternut squash, which I find easier to do once cut in half and then using a knife rather than a peeler. Scoop out the seeds (you could rinse and roast these separately if you wanted), then cut the squash into rounds about 2cm thick. Cut the shallots in half and peel them.
2. Transfer the squash and shallots into a bowl and coat with olive oil and a generous pinch of salt and grind of black pepper, mixing with a spoon to make sure everything is fully coated. Put the squash and shallots onto a lined baking tray and roast for about 40 mins, until you can pierce the squash with a fork and the shallots have got a bit of colour.
3. Meanwhile, cut the Kalamata olives in half and break up the feta. Once the veg are cooked let them cool slightly before putting them into a mixing bowl and drizzling with a little olive oil, the balsamic vinegar, and salt and pepper. Add the olives and feta and give everything a bit of a mix but don’t be too rigorous with the mixing as otherwise the feta and squash will mush too much!
4. Transfer onto a serving platter or bowl and enjoy with a piece of toast or lovely Abel & Cole trout.
To help you save on your shop, Kip members get an exclusive 50% off your 1st Abel & Cole Fruit & Veg box, and 40% off your 2nd and 3rd Fruit & Veg boxes.
