Ingredients
- 1 bufala mozzarella ball torn (100gr )
- 1/3 of a delicata squash cut into 1/4 inch slices
- 40ml good quality extra virgin olive oil
- 20ml good quality aged balsamic vinegar
- A handful of roughly chopped pistachio
- A handful of finely chopped basil
- A few sprinkles of toasted sesame seeds
- 1 sprig of fresh thyme, plucked from stem
- Maldon salt
- Freshly cracker pepper
- A small handful of microgreens
- Toasted baguette
Directions
Vinaigrette:
- In a mixing bowl, add olive oil, balsamic vinegar, sesame seeds, basil, thyme, pistachios, salt and pepper
- Mix and stir ingredients together for 1-2 minutes, than let the vinaigrette sit for 15-20 minutes ideally so it intensifies
Roasted delicata squash:
- Preheat oven to 350 degrees
- Cut about 1 inch off the tip of the squash
- Then cut 6-8 x 1/4 inch rings of the squash
- (Remove seeds)
- Lay on onto a baking sheet layered with parchment paper with space between each ring
- Drizzle each ring with olive oil and sprinkle with maldon salt and freshly cracker pepper
- Roast for 7-9 minutes or until golden brown and crispy
- Remove from heat
- On a dinner plate, scatter the squash rings spaced out
- Freshly tear the bufala mozzarella into small pieces so they fit nicely into each squash ring
- Place the torn pieces into each squash ring
- Drizzle each piece with your vinaigrette
- Garnish with microgreens to make the dish look pretty
- Serve with toasted baguette