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For the vinaigrette

Nutrition: per serving

  • kcal307
  • fat21g
  • saturates9g
  • carbs16g
  • sugars9g
  • fibre3g
  • protein14g
  • salt0.65g
    low

Method

  • step 1

    Heat oven to 200C/180C fan/gas 6. Slice the squash into 3cm pieces. Place on a large, greased baking tray and drizzle with 1 tbsp of the oil. Season well and roast for 25 mins or until golden.

  • step 2

    While the squash is roasting, make the vinaigrette. Heat the remaining oil in a small pan. Add the garlic, keeping the heat low, and cook until golden. Remove from the heat and add the vinegar and honey. Return to the heat for 1 min, whisking until the vinaigrette becomes syrupy, then set aside.

  • step 3

    To serve, arrange the rocket and mozzarella on 4 plates. Add mint to the vinaigrette. Divide the squash between the plates and drizzle with the vinaigrette.

Recipe from Good Food magazine, December 2011

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