- 1/2 small butternut squash
- 3 tbsp olive oil
- 1/2 tsp smoked salt
- 10 shiitake mushrooms
- 2 tbsp Tamari
- 3 cups rocket
- 3 spring onions, finely sliced
- 1 crisp pear
- 1/2 cup roasted hazelnuts, roughly chopped
1Preheat the oven to 200°C. Peel the squash, remove the seeds and dice into 2cm cubes. Transfer the squash to a baking tray, add 1 tbsp of olive oil, a generous pinch of salt, and toss to coat. Distribute the cubes evenly and roast for 20 mins, turning over occasionally.
2Clean and trim away any woody ends off the mushrooms, toss with 1 tbsp of oil and 1 tbsp Tamari.
3Remove the squash from the oven and nudge the cubes over to clear about 1/3 space on the tray. Add the mushrooms in a single layer and return to the oven for another 10 mins until the squash is very tender and the mushrooms are well browned. Stir both occasionally but keep separate. Set aside the mushrooms and squash to cool slightly.
4Whisk the dressing ingredients (remaining oil and Tamari, and the smoked salt) together. Transfer the mushrooms and squash to a mixing bowl, and add the rocket, spring onions, pear and hazelnuts. Combine the dressing with the salad and serve.