Roasted Butternut Squash Salad with Burrata

Burrata is an Italian cow's milk cheese made from mozzarella and cream. Burrata has its origins in the Apulia region of Italy. The dish was born out of a need to minimise food waste in the 1920s.

Ingredients

 3 tbsp extra-virgin olive oil, divided

 1 tsp cumin pdr 

 1 tsp paprika 

 ½ tsp pepper pdr, divided

 ¼ tsp salt, divided

 4 cups cubed butternut squash

 1 tbsp minced shallot

 1 tbsp pomegranate molasses (see Tips)

1 tbsp balsamic vinegar

½ tsp dried thyme

6 cups lightly packed baby arugula

1 burrata ball (3 3/4 ounces), sliced* 

¼ cup toasted chopped walnuts

¼ cup pomegranate seeds (see Tips) (Optional)

 

Preparations

Preheat oven to 400 degrees F. 

Combine 1 tablespoon oil, cumin, paprika, 1/4 teaspoon pepper and 1/8 teaspoon salt in a medium bowl. Add squash; toss to coat. Spread on a large rimmed baking sheet and roast, stirring once, until tender, about 25 minutes.

Meanwhile, whisk shallot, molasses, vinegar, thyme and the remaining 2 tablespoons oil, 1/4 teaspoon pepper and 1/8 teaspoon salt in a small bowl. 

When the squash has finished roasting, toss arugula with 2 tablespoons of the vinaigrette. Transfer to a serving platter. Scatter the squash over the arugula and top with burrata slices. Drizzle with the remaining 2 tablespoons dressing and sprinkle with walnuts and pomegranate seeds (if using). 

* Substitute for burratta stracciatella cheese (for its identical creamy interior) or fresh mozzarella mixed with cream. 

Tips: Pomegranate molasses has a bright, tangy flavor. (Don't confuse it with grenadine syrup, which contains little or no pomegranate juice.) Find it in Middle Eastern markets and some large supermarkets near the vinegar or molasses. To make your own: Simmer 4 cups pomegranate juice, uncovered, in a medium nonreactive saucepan over medium heat until thick enough to coat the back of a spoon, 45 to 50 minutes. (Do not let the syrup reduce too much or it will darken and become very sticky.) Makes about 1/2 cup. Refrigerate in an airtight container for up to 3 months.

 

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Jeera Alu ( Potatoes with cumin)

This is a very simple dish, full of flavour. I think there is no one in this world, who doesn't love potatoes in any form. So, this is for all potato lovers.

Ingredients
potatoes 3 big boiled, peeled and chopped big
oil 2 tbsp
jeera  1 tsp + 1 1/2 tsp
coriander seeds  2 tsp ( powder with 1 1/2 tsp of jeera coarsely.)
red chili pdr to taste
salt to taste
turmeric pdr.  1/2 tsp
hing 1/4 tsp 
dry mango pdr. 1/2 tsp

Method
In a heavy / non-stick pan, heat oil, add jeera, once it splutters, add hing, then potatoes, turmeric, chili pdr. mix well, adding half the powder of coriander seeds and cumin, after 3 minutes, add rest of the powder, salt, cook for another 3 minutes, serve hot with roti, bread toast or rice.

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