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Oven-roasted heritage squash and salt-baked beet salad, by Madalene Bonvini-Hamel

06 September 2010

This recipe, for oven-roasted heritage squash and salt-baked beet salad, makes the most of ingredients that are at their best in September. For more seasonal recipes from Madalene Bonvini-Hamel of the, see our feature" target="_blank" rel="noreferrer">Flavours of September.

INGREDIENTS (Serves four)

For the oven-roasted heritage squash • 1 large squash
• 2tbs ras el hanout
• Maldon sea salt and freshly cracked black pepper

For the salt-baked beetroot • 4 whole fresh beetroots
• 200g fleur de sel or coarse sea salt

For the pickled cauliflower • 1 head of cauliflower
• 100ml olive oil
• Maldon sea salt and freshly cracked black pepper
• 1tsp ras el hanout

For the rosehip and elderberry vinaigrette • 400ml Aspall cider vinegar
• 400g caster sugar
• 200g elderberries
• 15 ripe rosehips
• 100ml olive oil
• Salt


Oven-roasted heritage squash Preheat the oven to 200°C. Wash the squash, cut into pieces, mix with the oil, seasoning and ras el hanout. Place the squash on a baking tray and roast the squash in the oven until tender and golden brown. Leave to chill.

Salt-baked beetroot Preheat the oven to 160°C. Wash the beetroot and pack the salt around the beetroot, place on a roasting tray and bake the beetroot for two hours until tender.

Leave to cool, peel the skin and cut the beetroot into smaller pieces.

Pickled cauliflower Preheat the oven to 200°C. Cut the cauliflowers into small florettes.

Mix the cauliflower with the oil, ras el hanout and seasoning. Spread on a baking tray.

Roast the cauliflowers in the oven for 10 minutes and chill.

Rosehip and elderberry vinaigrette Cut the rosehips in half and remove the seeds. Place the rosehips, sugar and vinegar in a saucepan. Dissolve the sugar and bring to the boil. Reduce by half, add the elderberries and remove from the heat. Leave to infuse for two hours.

Season to taste and stir in the olive oil.

Chill until needed.

To serve Soft-boil two eggs. Peel and cut them in half. Arrange the squash, beet and cauliflower with the egg on the plate. Season, and spoon the vinaigrette over. Place a few sprigs of baby cress leaves on top and serve.

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