Butternut squash and herb salad with serrano ham and broad bean dressing Recipe

Butternut squash and herb salad with serrano ham and broad bean dressing Recipe

  • 25g/1oz butter
  • 1 tbsp olive oil
  • 85g/3oz butternut squash, peeled, cut into 2cm/1in cubes
  • small handful fresh basil
  • small handful fresh parsley
  • small handful fresh chervil
  • dash olive oil
  • 2 slices serrano ham, chopped
  • 300g/10½oz tinned broad beans, rinsed and drained
  • 2 tbsp balsamic vinegar
  • 3 tbsp olive oil
  • 2 tbsp chopped fresh mint
  • salt and freshly ground black pepper
  1. For the salad, melt the butter and olive oil in a frying pan over a medium heat, add the butternut squash and fry for 6-8 minutes, or until softened and golden-brown.
  2. Place the herbs into a large bowl, add the squash and olive oil and stir well.
  3. Return the frying pan to the heat, add the serrano ham and fry for 3-4 minutes, until golden-brown and crisp.
  4. For the dressing, place the broad beans, balsamic vinegar, olive oil and mint into a small saucepan, season with salt and freshly ground black pepper and warm gently over a low heat for 2-3 minutes.
  5. To serve, place the salad onto a plate, top with the crisp serrano ham and pour over the warm dressing.
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