A PRETTY SALAD

I have my loyal commenter the Winchester Whisperer to thank for this recipe which she left in the comments here:

Here's a squash salad recipe for you - chop the squash into small pieces and roast in some olive oil in a hot oven for 40 minutes. Roast an olive oil smeared Romano pepper in it for 20 mins. Peel and de-seed the roasted pepper and chop into pieces. Allow all to cool. Mix with a tin of butter beans (or pre-cooked butter beans), some chopped coriander, some rocket. Add any dressing that you like et voilà!

With regard to skinning the peppers, I have watched many Italians doing this and I have yet to see one put the peppers in a plastic bag or teatowel once they have been roasted. They don't worry too much about getting every last seed out, either. Here's the way I do it: brush the peppers lightly with olive oil then roast them on an oven tray lined with oiled baking parchment for 40 mins at 200 C. Pick them up with a tongs and run cold water over them. Then just peel off the skin with your fingers. Scoop the seeds away with a teaspoon. If you use elongated peppers, that is half the battle. If you use bell peppers, it will take all day.

I left out the beans, WW, because I didn't have any and I'm not keen on them. I added some halved cherry tomatoes because I have a few to use up and I used a mixture of iceberg, rocket and basil leaves. I made a dressing using 3 tablesp olive oil, 1 of runny honey, the juice of 1 lemon, some oregano and a couple of squirts of my chilli spray [to give it all a kick] plus seasalt and black pepper.

Many thanks, WW, and thanks to my friend Lucia for the squash.