BUTTERNUT SQUASH SALAD

SERVES 4

INSTRUCTIONS

Put the oven on to 180C.

Slowly heat the milk in a pan, stirring occasionally so it does not burn on the bottom. When it is starting to bubble but not yet boiling turn off the heat and add the vinegar giving the milk a stir. You should see it starting to separate. Leave it for a few minutes until all of the milk has either clumped or turned into a clear liquid.

Place your cheese cloth over a colander and drain the milk into the cheese cloth. Gather it up and rinse through thoroughly with cold water to remove any of the vinegar from the cheese. Squeeze all of the water out thoroughly but leave the cheese in the cloth.

If you want to, now is the time to add some salt or herbs.

Place the still wrapped up cheese onto a plate with a clean tea towel on it and put it in the fridge with a weight on top of it. Leave it for an hour or so to cool,

Peel the butternut squash leaving it whole. Once peeled cut rings of the butternut squash about 1cm thick. Once you reach the code, cut pieces off around it cutting out any seeds you accidentally slice off. Place the pieces on a baking tray, drizzle with olive oil and sprinkle with salt.

Bake for around 30mins until the squash is soft and is going brown around the edges.

Meanwhile, make up the salad. Great the carrot into a bowl, add the iceberg lettuce, finely sliced. Peel and deseed the cucumber, thinly slice and add to the bowl.

Make up the salad dressing (see here for the recipe)

Cut open the pomegranate and pull the seeds out of it.

Lightly toast the pistachio nuts in a frying pan on a medium heat until they start to become lightly browned.

Once the butternut squash is cooked, add it to a bowl. Sprinkle the cheese, nuts and pomegranate over the top.

Serve with the salad and crispy potatoes if you have time to make them.