h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

This salad is best served warm, but can be served up cold as well.

Ingredients

1 Butternut squash skinned and cubed
2 Red peppers cut into strips
2 Portabella Mushrooms cut into strips
Bunch of Coriander leaves

Cook all the above ingredients in separate pans. When cooking the red peppers you can either roast them or sautée them, but the idea is that they should be sweet. The mushrooms should be dry fried so that there is no fluid when they are cooked - a high heat is best. The squash should be soft but keep its shape.

In a large bowl combine the warm ingredients and sprinkle the coriander leaves on top.

Mix just before serving for a great salad that is a riot of colour.

You could also cook the pepper under a very hot grill. Cut the pepper into 'cheeks', which should be as flat as possible. Brush a little oil over the skin, and place under the grill. You know they're done when the skin has gone black. Let them cool for a minute or two, and then pull off the blackened skins. It might help to do this under a cold running tap. Then slice into strips...

I'm guessing you could also cook the mushrooms in the oven?

If you like a bit of crunch as well, you could add a few sunflower seeds before mixing. Extra texture, and expands the nutty flavour of the squash.

J