Autumn salad of roasted squash, parma ham, pear & walnut

To celebrate #WildBritain Steve Brown, Head tutor at The Daylesford Cookery School, kindly offered to develop some exclusive Barbour recipes for us to share with you.

Date
October 18th 2013

To celebrate #WildBritain Steve Brown, Head tutor at The Daylesford Cookery School, kindly offered to develop some exclusive Barbour recipes for us to share with you. The recipes pay homage to Wild Britain, using both seasonal and British products throughout, whilst carefully considering the provenance and source of the ingredients.

Next month we feature the beautiful Daylesford as our ‘Farm of the Month’ in our Wild Britain campaign, so make sure you don’t miss it!

Autumn salad of roasted squash, parma ham, pear and walnut, Serves 2

There is no better example of the mantra ‘things that grow together, go together’ than this lovely little salad. A nice balance of flavour and texture, this salad is a real warmer for those colder Autumn nights.

INGREDIENTS:
6 Wedges butternut squash
4 Slices parma ham
2 Pears
50g Butter
Large sprig thyme
2 Garlic cloves
12 Walnuts
1 tbsp. Honey

Dressing:
1/2 tsp. English mustard
1 tbsp. Cider vinegar
4 tbsp. Extra virgin olive oil
1 tsp. Honey
Large handful seasonal leaves

  • Preheat an oven to 160 c
  • In a frying pan, heat a touch of grape seed or sunflower oil until hot. Season the squash wedges with salt and pepper and fry until golden on both sides. Take the pan off the heat, add the thyme sprig, crushed garlic cloves and butter. Cover with either a lid or some tin foil and pop into the oven for 20-30 minutes, turning mid-way, until the squash wedges are soft. Remove and allow to cool.
  • In a small frying pan, heat the honey until it begins to bubble. Add the walnuts and caramelise, stirring regularly, until they start to take on a dark, golden colour and the honey smells wonderful. Remove and allow to cool.
  • Make the dressing by whisking together the mustard, honey, vinegar and oil. Taste and add a little of something, should you think it needs it. Season with salt and set aside.
  • Peel the pears, remove the seeds and cut into wedges. Toss in a little grape seed oil and pop on to a char-grill or indeed under a grill until golden on both sides. Again, set aside.
  • To assemble, pop the salad leaves, pears, walnuts and wedges of squash in a large bowl. Add a couple of spoonfuls of the dressing, a pinch of salt and a turn of pepper and mix gently with your hands.
  • Arrange the slices of Parma ham on a large plate and top with the dressed salad.
  • Enjoy!