To prepare the butternut squash: Preheat the oven to Gas Mark 6, 200°C (400°F). Peel the butternut squash and cut into 2–3cm cubes.
Place in a large bowl, drizzle with 1 tablespoon of olive oil and sprinkle with the chilli flakes. Season with salt and pepper, then toss well to coat. Spread the squash in a single layer on a baking tray and roast for 20–25 minutes, until golden and tender.
To cook the Tenderstem broccoli: Bring a saucepan of salted water to the boil. Add the broccoli and cook for 2–3 minutes until just tender but still vibrant green. Drain well and set aside.
To make the dressing: Whisk together the mustard, vinegar and olive oil. Season with a pinch of salt and pepper and set aside.
To cook the bacon: Heat a non-stick frying pan over a medium-high heat and add a drop of olive oil. Add the bacon lardons and fry for 5-7 minutes, stirring occasionally, until crisp. Remove to a plate and keep warm.
Add the cooked broccoli to the same pan and stir-fry for 1–2 minutes to lightly char and enhance its flavour.
To poach the eggs: Bring a large pan of water to the boil. Add the vinegar and a pinch of salt, then reduce the heat so the water is gently simmering.
Crack two eggs into the water and cook them for 3–4 minutes, until the whites set and the yolks remain soft. Lift out with a slotted spoon and drain on kitchen paper. Repeat with the remaining eggs.
To assemble the salad: Divide the roasted butternut squash between four plates. Top with the Tenderstem broccoli and crispy bacon, then drizzle over the dressing. Finish with the poached eggs and a scattering of cheese shavings before serving.
Divide the butternut squash between 4 plates, then add the broccoli and bacon. Drizzle over the dressing and top with eggs. Scatter over some cheese shavings and serve.
To prepare the butternut squash: Preheat the oven to Gas Mark 6, 200°C (400°F). Peel the butternut squash and cut into 2–3cm cubes.
Place in a large bowl, drizzle with 1 tablespoon of olive oil and sprinkle with the chilli flakes. Season with salt and pepper, then toss well to coat. Spread the squash in a single layer on a baking tray and roast for 20–25 minutes, until golden and tender.
To cook the Tenderstem broccoli: Bring a saucepan of salted water to the boil. Add the broccoli and cook for 2–3 minutes until just tender but still vibrant green. Drain well and set aside.
To make the dressing: Whisk together the mustard, vinegar and olive oil. Season with a pinch of salt and pepper and set aside.
To cook the bacon: Heat a non-stick frying pan over a medium-high heat and add a drop of olive oil. Add the bacon lardons and fry for 5-7 minutes, stirring occasionally, until crisp. Remove to a plate and keep warm.
Add the cooked broccoli to the same pan and stir-fry for 1–2 minutes to lightly char and enhance its flavour.
To poach the eggs: Bring a large pan of water to the boil. Add the vinegar and a pinch of salt, then reduce the heat so the water is gently simmering.
Crack two eggs into the water and cook them for 3–4 minutes, until the whites set and the yolks remain soft. Lift out with a slotted spoon and drain on kitchen paper. Repeat with the remaining eggs.
To assemble the salad: Divide the roasted butternut squash between four plates. Top with the Tenderstem broccoli and crispy bacon, then drizzle over the dressing. Finish with the poached eggs and a scattering of cheese shavings before serving.
Divide the butternut squash between 4 plates, then add the broccoli and bacon. Drizzle over the dressing and top with eggs. Scatter over some cheese shavings and serve.
