Harissa squash salad

With sliced avocados & beautiful mozzarella

Harissa squash salad

Harissa squash salad

Serves Serves 4
Time Cooks In1 hour
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 361 18%
  • Fat 24.2g 35%
  • Saturates 7.4g 37%
  • Sugars 14.2g 16%
  • Salt 1.3g 22%
  • Protein 11.1g 22%
  • Carbs 26.3g 10%
  • Fibre 5.6g -
Of an adult's reference intake
Recipe From

5 Ingredients – Quick & Easy Food

By Jamie Oliver
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Ingredients

  • 1 butternut squash , (1.2kg)
  • 1 heaped tablespoon rose harissa
  • 2 ripe avocados
  • 100 g mixed salad leaves
  • 1 x 125 g ball of mozzarella cheese
Tap For Method

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Recipe From

5 Ingredients – Quick & Easy Food

By Jamie Oliver
Tap For Ingredients

Method

  1. Preheat the oven to 180ºC/350ºF/gas 4.
  2. Carefully cut the squash into rough 5cm chunks (seeds and all). Then, in a roasting tray, rub all over with the harissa, 1 tablespoon of olive oil and a pinch of sea salt and black pepper.
  3. Roast for 50 minutes, or until soft, golden and gnarly.
  4. With a few minutes to go, place 1 tablespoon each of extra virgin olive oil and red wine vinegar, and a little salt and pepper, in a large bowl.
  5. Halve, peel, destone, slice and toss in the avocados, then gently mix in the salad leaves.
  6. Use forks to divide and tear the hot squash (skin, seeds and all) between your plates. Divide up the salad on top and tear over the mozzarella, then serve.

Tips

HOW TO COOK IN AN AIR FRYER
Place the harissa-rubbed squash chunks in the air fryer* in a single layer and cook at 200°C for 20 minutes, or until cooked through (you may need to do this in batches). If your air fryer has a basket rather than shelves, you should turn them over halfway through cooking.
*Tested in a 4.2-litre air fryer. All air fryers are different, so results may vary.

Recipe From

5 Ingredients – Quick & Easy Food

By Jamie Oliver