Preparation Time: 15 mins, Cooking Time: 30 mins
Serves 4
Ingredients
Peel and quarter the onion, separate the layers to give petals, place in a large baking tray with the squash and pumpkin seeds. Toss in 1 tbsp oil, honey and 2 tbsp Classic Dressing, season and roast for 30 minutes until softened. Allow to cool slightly.
Meanwhile, toss the courgette slices in the remaining oil and griddle or fry for 1-2 minutes each side until golden and softened, set aside.
Toss the courgette slices and half the rocket into the roasted vegetables and mix in the last 2 tbsp Classic Dressing. Place the remaining rocket on a large platter and top with the salad to serve.
Cooks tip
Try with sweet potato instead of squash or stir into rice instead of rocket for a different salad.
Roasted Mediterranean Vegetables - Drizzle over some courgettes, cherry tomatoes, peppers and red onion, then cook in the oven until caramelized.
Stuffed peppers - Halve the peppers lengthways through the stalk and remove the seeds. Place cut side up on a baking tray. Heat the oil in a large frying pan and fry the onion, courgette and garlic for 5-6 minutes. Add the rice, mixed herbs and cherry tomatoes and cook for 1-2 minutes. Stir in the dressing and coriander, season to taste. Fill the pepper halves with the rice mixture and bake for 30 minutes until peppers have softened.
Roast Potatoes - Toss par boiled new potatoes in Mary Berry’s Salad Dressing and arrange in a roasting tray with a drizzle of olive oil. Serve in a salad or as a side dish.
Creamy Prawn, Avocado & Artichoke Rice - Cook wild basmati rice in boiling water until tender and drain. Meanwhile, griddle corn on the cob until slightly charred and cut off the kernels with a sharp knife, then place large raw tiger prawns on the griddle for 2-3 minutes until cooked and stir into the rice with the corn, diced avocado and sliced chargrilled artichokes in oil. Drizzle over Classic Salad Dressing, season and toss together.
