How to make River Cottage's squash salad with English feta, walnuts and a blackberry dressing
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Serves 4 as a starter or 2 for a light main course.
½ squash peeled and diced, approximately 500g
1tsp fennel seeds
150g blackberries
Juice and zest of 1 orange
½ medium red chilli, roughly chopped
Juice and zest of 1 lemon
30ml cider vinegar
1tsp honey
1 bunch of watercress
100g of English feta cheese
50g toasted walnuts
Mix the squash pieces together with a little olive oil, fennel seeds and orange and lemon zest. Arrange the mixture as a flat layer on a baking tray. Roast at 160C for 30-40 minutes until the squash has just softened and is slightly catching on the edges.
Whilst the squash is cooking, blend 100g of blackberries, orange juice, lemon juice, vinegar, honey and chilli into a smooth dressing and season.
When the squash is cooked, remove and arrange on a serving platter, scattering over the remaining blackberries, walnuts and feta cheese. Liberally dollop over the blackberry dressing and scatter over the watercress.
Recipe by Gelf Alderson, executive head chef at River Cottage (rivercottage.
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