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Onion Squash and Bean Salad

The edible gourds (squash, pumpkin and the like) are a versatile addition to your kitchen repertoire. Obviously they make excellent side dishes, but they are a really good choice for vegetarian main courses too. The recipe below is intended as a “salad” but due to the presence of protein in the form of beans, it could easily be served as the main event along with some good bread and greens. It would work very well with sweet potato too. I have left the choice of bean to you, but borlotti or pinto would probably look the prettiest. If using dried beans, prepare them first according to the packet instructions. You might like to add a tomato and a clove of garlic to the water during cooking (remove before using in the recipe).

Serves 6 as a side dish

* 2 large cans borlotti beans (or others if you prefer – NOT in tomato sauce!) * Olive oil for frying and roasting * 1 small shallot, finely chopped * 2 cloves garlic (or one large), crushed * A pinch of chilli flakes * A few sage leaves, chopped * 750g squash, peeled, seeded and cut into chunks approx 2cm * Dried oregano * Extra virgin olive oil * A squeeze of lemon juice * Salt and pepper

Drain and rinse the beans. Gently sauté the shallot, garlic, chilli and sage in the oil until softened – not too hot as browned garlic tastes bitter. Lay out the squash in a roasting tin and drizzle with olive oil. Roast for about 20 minutes at 200 degrees C until the squash is soft and beginning to crisp at the edges. When cooked, mix together the beans, squash and onion mix. Add about a teaspoon of dried oregano (to taste) then dress with good olive oil and a squeeze of lemon juice. Season with salt and pepper. Serve warm or at room temperature.

Regards
The Gourmet Doctor