PURPLE SPROUTING BROCCOLI AND SQUASH SALAD WITH CHILLI BUTTER

INGREDIENTS | SERVES 6 AS A SIDE | TIME 60 MINS

1 butternut squash, peeled, halved and deseeded • 2 tbsp olive oil • 70g unsalted butter • 230g pack purple sprouting broccoli, thick stems halved lengthways • 2 tsp chilli flakes • 10g flat leaf parsley leaves, roughly chopped • 1 lemon, halved • 30g roasted salted almonds, roughly chopped, to serve

STEP 1

Preheat the oven to 200˚C, gas mark 6. Cut the squash into 1cm-thick slices, put in a roasting tin and toss with the olive oil; season. Cut ¹⁄³ of the butter into cubes and scatter over. Cover tightly with foil and roast for 30 minutes, then remove the foil and roast for another 10-15 minutes until golden

STEP 2

When the squash is almost done, cook the broccoli in boiling salted water for 4-5 minutes, until just tender. Drain thoroughly; set to one side. Melt the remaining butter in a pan over a low heat. Stir in the chilli and parsley; season. Transfer to a bowl and add the lemon halves to the pan, flesh-side down. Turn up the heat and fry briefly until slightly charred.

STEP 3

Arrange the vegetables on a plate, scattered with the almonds and the spiced butter drizzled over. Serve with the charred lemon halves alongside for squeezing

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