Squid, pepper and squash salad

Name: Squid, pepper and squash salad
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 3 red peppers; 1 tbsp. oil; 1 butternut squash, about 800 g (1lb 12oz); 10 baby squid hoods (the white part), weighing about 200g (7oz); 1 tbsp. good-quality balsamic vinegar; 100 g bag mixed leaves; 15 g (½oz) toasted pinenuts; Small handful chives, roughly chopped

A colourful, tasty salad with enough protein to satisfy

By The Good Housekeeping Cookery TeamPublished: 22 January 2010

Jump to recipe

Food, Salad, Cuisine, Vegetable, Ingredient, Produce, Dishware, Leaf vegetable, Garden salad, Recipe,

Cooking Notes: about

Advertisement - Continue Reading Below

Yields:

Prep Time:

20 mins

Cook Time:

35 mins

Total Time:

55 mins

Ingredients

3 red peppers
1 Tbsp. oil
1 butternut squash, about 800 g (1lb 12oz)
10 baby squid hoods (the white part), weighing about 200g (7oz)
1 Tbsp. good-quality balsamic vinegar
100 g bag mixed leaves
15 g (½oz) toasted pinenuts
Small handful chives, roughly chopped

Directions

1. Step 1
  Preheat the oven to 200°C (180°C fan) mark 6. Brush peppers with a little of the oil and put into a roasting tin. Peel the squash and cut the flesh into 2.5cm (1in) cubes. Put in a separate roasting tin and drizzle over ½tbsp oil. Season. Roast the vegetables for 25-30min, removing the peppers after 20min or when slightly softened. Put the peppers into a polythene bag for 5min - the captured steam will help to loosen the pepper skin, making it easier to remove. When the squash is tender, take out of the oven. Cover with foil to keep warm.
2. Step 2
  Trim the squid and slice half into rings. Cut the remaining squid in half lengthways and lightly score one side with diagonal lines.
3. Step 3
  When cool enough to handle, peel the peppers, setting aside any juices. Discard the stalks and seeds and thickly slice the flesh.
4. Step 4
  Heat the remaining oil in a large non-stick pan and fry the squid for 2min. Pour in the vinegar along with a splash of water. Add the squash, peppers and reserved juices and heat through. Check the seasoning. Serve on a bed of salad leaves with the pinenuts and chives scattered over.

Swap squid for prawns

Not a fan of squid? Simply swap for 400g (14oz) raw tiger prawns and cook for 3-4min until just pink - don't overcook them or they'll become tough.

Per Serving:

Calories: 216
Total carbs: 2 g
Sugars: 7 g
Total fat: 8 g
Saturated fat: 1 g

What to read next

The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

Watch Next