An unusual combination that makes a delicious dish and will keep the vegetarians in your life happy.
Serves 4 - 6
1 medium squash 2 red onions Large handful of hazelnuts 4 big handfuls of mixed salad leaves (peppery things like rocket work really well) 150g hard sheep’s cheese 4 cloves of garlic, skin on 3-4 sage leaves Olive oil Salt and pepper
For the vinaigrette: 1tbsp white wine vinegar 3 tbsp extra virgin olive oil 1 tsp Dijon mustard Salt and pepper
Achieving the perfect results
This recipe is supplied by The Pantry and Parlour.
The Royal Horticultural Society is the UK’s leading gardening charity. We aim to enrich everyone’s life through plants, and make the UK a greener and more beautiful place.