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Old 29-02-2012, 12:54 AM
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Default Jerusalem Artichoke and Butternut Squash warm salad

I recently did a 'Come Dine With Me' week with a few friends and won the prize - unfortunately just a cheap bottle of wine - with this hearty and easy warm salad. This would be great during the summer or winter, I may have to try it with a barbeque come June/July! If you want to switch it up a little, try using chorizo instead of the pancetta for a spicy kick!

Ingredients:

Butternut Squash (seeded, cut into big wedges)
Jerusalem Artichokes (as many as you like, seriously you can't go wrong with this recipe!)
Small pack of Pancetta or 3/4 rashers of Streaky Bacon
Half a pack of baby plum tomatoes
Mixed leaves (go for rocket, watercress and baby spinach if possible)
1 TBSP Olive Oil

For the Dressing:

1 TBSP Walnut Oil (available in most supermarkets, alt use olive oil)
1 TSP Balsamic Vinegar

Method:

1. Cut jerulsalem artichokes in half and par boil, at the same time, fry panchetta cubes/bacon until really crispy, drain and save the fat that comes out.

2. Place drained artichokes and butternut squash into a roasting tin, drizzle with panchetta fat and some olive oil if fat is not sufficient to cover. Place into an oven at gas mark 6.

3. After 30 mins, add plum tomatoes to roasting tin and roast for a further 15 mins.

4. place roasted veg in a big bowl and add dressing of walnut oil and balsamic. Coat well, adding the leaves.

5. Serve and enjoy straight away.

This is quite literally the easiest recipe I know. Add whatever takes your fancy, but I find the walnut oil works best with the squash and artichokes. Let me know your thoughts!

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