Mark Sargeant’s Roast Squash Salad


Lettuce and tomato salads will become a thing of the past once you've tried this dish. 


1 butternut squash

Groovy Food High Five Oil

Sea salt and freshly ground black pepper

1 small dried red chilli

1 tsp fennel seeds

20 slices of Parma ham

4 handfuls of watercress

6 tbsps Groovy Food Omega Cool Oil

4 tbsps cider vinegar

1 small block of Parmesan cheese



  1. Pre-heat the oven to 190°C then cut the squash in half. Remove the seeds then cut into quarters.
  2. Place the squash on a baking tray and rub all over with the high five oil then sprinkle over some salt, pepper, dried chilli and finally the fennel seeds.
  3. Roast in the oven for about 30 minutes until soft, then remove and keep warm.
  4. Mix together the omega cool oil with the cider vinegar to make a dressing and check the seasoning then gently break up the squash and divide it between four warm plates.
  5. Lay the Parma ham slices over the warm squash then scatter over the watercress.
  6. Drizzle the dressing over and then finish with shavings of fresh parmesan and some freshly ground black pepper.