5 Ingredients – Quick & Easy Food
By Jamie Oliver
Harissa squash salad
With sliced avocados & beautiful mozzarella
1 hr
Not Too Tricky
serves 4
Recipe From
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
- Preheat the oven to 180ºC/350ºF/gas 4.
- 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.
- Roast for 50 minutes, or until soft, golden and gnarly.
- 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.
- Halve, peel, destone, slice and toss in the avocados, then gently mix in the salad leaves.
- 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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