Honeyed Cheshire and Sweetcorn Salad

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Recipe by Cook Vegetarian
Serves 4
Ready in 30 to 60 mins

Ingredients

  • medium butternut squash, (approx 900g)
  • 3 large carrots, peeled and cut into thick slices
  • 3 red onions, peeled and each cut into 6 wedges
  • 1 tbsp olive oil
  • few sprigs of fresh herbs (eg thyme or rosemary)
  • 4 tsp clear honey
  • 150g baby spinach leaves
  • 125g vegetarian Cheshire cheese, crumbled
  • 198 g can Green Giant sweetcorn, drained
  • 4 tbsp balsamic dressing

How To Cook

  1. Heat the oven to 220C/425F/Gas 7. Cut the skin off the butternut then cut into bite-size pieces. Put into a large roasting tin with the carrots and onions then drizzle over the oil, turn the vegetables to give them a light coating. Season with a little salt and freshly ground black pepper then tuck the herbs between the vegetables.
  2. Roast for 20 minutes, remove from the oven, turn the vegetables over then drizzle with the honey. Return to the oven and cook a further five minutes, or until the vegetables are tender and slightly charred. Meanwhile, put the spinach leaves into a bowl with the sweetcorn.
  3. Remove the honeyed vegetables from the oven, cool a little and add to the bowl with the sweetcorn, crumbled cheese and dressing, toss together.

    4. www.jollygreengiant.co.uk

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Honeyed Cheshire and Sweetcorn Salad
  • Recipe by Cook Vegetarian
  • Serves 4
  • Ready in 30 to 60 mins
    Ingredients
  • medium butternut squash, (approx 900g)
  • 3 large carrots, peeled and cut into thick slices
  • 3 red onions, peeled and each cut into 6 wedges
  • 1 tbsp olive oil
  • few sprigs of fresh herbs (eg thyme or rosemary)
  • 4 tsp clear honey
  • 150g baby spinach leaves
  • 125g vegetarian Cheshire cheese, crumbled
  • 198 g can Green Giant sweetcorn, drained
  • 4 tbsp balsamic dressing
    How to Cook
  1. Heat the oven to 220C/425F/Gas 7. Cut the skin off the butternut then cut into bite-size pieces. Put into a large roasting tin with the carrots and onions then drizzle over the oil, turn the vegetables to give them a light coating. Season with a little salt and freshly ground black pepper then tuck the herbs between the vegetables.
  2. Roast for 20 minutes, remove from the oven, turn the vegetables over then drizzle with the honey. Return to the oven and cook a further five minutes, or until the vegetables are tender and slightly charred. Meanwhile, put the spinach leaves into a bowl with the sweetcorn.
  3. Remove the honeyed vegetables from the oven, cool a little and add to the bowl with the sweetcorn, crumbled cheese and dressing, toss together.
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