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Ingredients

• 1 butternut squash, large
• 2.5 cm ginger, grated
• 4 bay leaves
• 1 pinches freshly ground salt and black pepper
• 7 tbsp extra virgin olive oil
• 24 cherry tomatoes, halved
• 2 clove garlic, sliced
• 1.5 tbsp fennel seeds
• 12 rashers pancetta or bacon
• 120 g rocket, or watercress sprigs
• 2 tbsp verjuice, or white wine vinegar

Description

Juicy Roast Tomatoes And Gingery, Caramelised Squash Combine With Crispy Pancetta In This Mouth-watering And Moreish Salad From Sophie Grigson

UK TV