1 small butternut squash, peeled and cut into long pieces
2 cloves garlic, thinly sliced
2 balls buffalo mozzarella, ripped into 2 chunky pieces
1 tbsp white wine or white balsamic vinegar
100g serrano ham or proscuitto
1 tbsp honey
10 PEPPADEW® peppers, finely chopped
3 tbsp extra virgin olive oil
Place the butternut squash on a baking tray. Drizzle with 1 tbsp of the olive oil. Season and bake for 25 minutes. Remove and let sit.
In a small frying pan, heat the remaining olive oil. Add the garlic and cook until golden, about 1 minute. Remove from the heat and add the vinegar, honey and PEPPADEW® Peppers. Place back on the heat and cook for 1 minute. Remove and set aside.
Arrange the squash and 2 pieces of mozzarella on each plat. Top with some arugula and a slice of proscuitto. Pour the dressing over each plate and serve.
A gorgeously light and full-on-flavor summer salad. There’s no need to be pedantic on presentation with this one, it’s a rustic-style, throw-it-together salad inspired by the Mediterranean. Swap the butternut squash for diced melon for a fruity boost. Add a glass of pinot grigio and that’s lunch sorted!
Posted by: Fehlbergs®