When the weather is warm (as it has been, unusually, here in the North of England), I often struggle to find inspiration to create new salad combinations. This recipe is based upon one I have tried before, as a Japanese Noodle Salad to eat as a side dish with veggie sushi. The roasted butternut squash cubes become even sweeter when cooled and really compliment the ginger and the noodles to give a filling yet refreshing salad which works as a side or as a main meal.
Serves 4 as a main meal
1 large butternut squash, peeled, deseeded and cut into 2cm cubes
1 large pack of dried noodles (egg or rice)
4 large spring onions, finely sliced
6 cherry tomatoes, halved
100g raw cashew nuts
5 tbs sunflower oil
1 small piece of ginger, peeled and finely chopped
1 clove of garlic, crushed
1 green chilli, finely chopped
5 tbs soy sauce
Salt and pepper
1. Preheat the oven to 220C. Place the butternut squash cubes on a large baking tray, sprinkle with the oil, season and roast for 25 minutes until soft.
2. Meanwhile, place the noodles in a large pan of boiling water and bring to the boil. Boil for 5 minutes, then rinse, drain and set aside.
3. In a large bowl, mix together the soy sauce, chopped ginger, chilli and garlic and season well.
4. Toss together the noodles, butternut squash cubes and all the remaining ingredients and mix well.
5. Chill for 10 minutes before serving.