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Harissa squash salad

Harissa squash salad

With sliced avocados & beautiful mozzarella

Harissa squash salad

1 hr
Not Too Tricky

serves 4

nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

5 Ingredients – Quick & Easy Food

5 Ingredients – Quick & Easy Food

By Jamie Oliver

Ingredients

1 butternut squash (1.2kg)

1 heaped tablespoon rose harissa

2 ripe avocados

100g mixed salad leaves

1 x 125g ball of mozzarella cheese

Top Tip

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.

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.

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