Warm squash & rocket salad with garlic vinaigrette

• small butternut squash↗1

  peeled

• olive oil↗3 tbsp tbsp
• big handfuls rocket↗2
• 2 x 125g balls mozzarella

  torn

• garlic cloves↗2

  thinly sliced

• red wine vinegar↗2 tbsp tbsp
• honey↗1 tbsp tbsp
• mint↗small handful

  small handful

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Slice the squash into 3cm pieces. Place on a large, greased baking tray and drizzle with 1 tbsp of the oil. Season well and roast for 25 mins or until golden.

2. 2

   While the squash is roasting, make the vinaigrette. Heat the remaining oil in a small pan. Add the garlic, keeping the heat low, and cook until golden. Remove from the heat and add the vinegar and honey. Return to the heat for 1 min, whisking until the vinaigrette becomes syrupy, then set aside.

3. 3

   To serve, arrange the rocket and mozzarella on 4 plates. Add mint to the vinaigrette. Divide the squash between the plates and drizzle with the vinaigrette.