This Mediterranean Salad leans on roasted pepper to do the heavy lifting. We smoke the Squash for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the roasted pepper elements, and pat the squash dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the butternut squash and smoke until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the lemon and the rest of the roasted pepper flavours, letting them cook out for a minute until fragrant.
Add the broccoli along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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