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Gower Cottage Recipes

  • Autumnal Fayre – Harvest Salad

    This recipe I have for you today, really sums up the season, with the use of ingredients such as pumpkin, sweet potatoes and butternut squash, it really spells out Autumn to me.

    I am always looking out for an alternative side dish to potatoes, probably because I find it so boring trying to come up with imaginative ways to turn the humble potato into something more appealing and partly because they do nothing for me, my family is constantly searching for the carb ingredient  on their plate.

    And I believe I have here the perfect answer, it may seem a little strange to be suggesting a salad at this time of the year, but believe me you will be converted.

    Roasted Pumpkin Salad
    Serves 4

    1 Butternut Squash
    1 Small pumpkin
    2 Red Peppers
    1 block of Feta Cheese
    Handful of Basil Leaves
    1 Tbsp of Pumpkin Seeds

    For the dressing
    1 tbsp Olive Oil
    1 tbsp Balsamic Vinegar
    4 tbsp White wine vinegar
    2 tsp grainy mustard
    1tbsp honey
    Salt & Pepper

    First of all preheat your oven to 200C whilst you cut up your pumpkin and squash into sizeable chunks, drizzle over a little olive oil and season and roast in the oven for approx 40 minutes until tender along with the whole peppers.

    Place the roasted peppers into a plastic bag and leave to cool, this will make it much easier to take off their skins.

    In the meantime simply mix all the dressing ingredients together.

    Once the squash and pumpkin have cooked scatter them on a large platter/serving dish.  Skin the peppers and cut into pieces and arrange over the platter.  Crumble over the feta cheese and basil leaves.  To bring out the taste of the seeds, just quickly dry fry them off in a pan, for literally 1 minute and once again scatter over the salad, and finally pour the dressing over the whole dish.

    This dish kept in my fridge for 2 days and indeed seemed to taste better as it marinaded, so be assured any leftovers can be served up the next day.

    I hope this becomes one of your seasonal favourites as it has for me, and you can always substitute sweet potatoes instead of either the squash and/or the pumpkin.


    This post was posted in Recipes

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Contact Kate

Gower Cottage Brownies Ltd
The Brownie Barns

Tel: 01792 390011

Email: kate@gowercottagebrownies.co.uk

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