This super salad, created by renowned chef and restaurateur, Mark Hix, is not only super simple, you’ll be amazed at the amount of flavour you’ll get from just a few, carefully curated ingredients – release your inner chef! Perfect as a light lunch, side salad or up the quantities and get everyone to dig in.
Using a strong knife, carefully cut a 2” slice out of the squash. De-seed and shave with a peeler into cold water to keep firm and make the pieces curl.
Spoon 2 dessertspoons of the vinegar from the walnut jar into a small bowl and mix with the mustard.
Arrange the leaves and the squash on the plates, sprinkle the walnut pieces over and pour over the dressing.
Season with salt and black pepper.
2 inch slice of squash, deseeded – Mark uses a Sunshine Squash
x2 pickled walnuts, diced
x2 dsp walnut vinegar
x1 dsp Tracklements Robust Wholegrain Mustard
x2 handfuls mixed leaves – hot and spicy for flavour. Mark uses Lamb’s lettuce, Chives, Pennywort, baby black kale.
salt & Pepper