A wonderful centrepiece for a vegetarian BBQ, or side dish for any roast meat, this delicious Ember Roast Squash salad is easy to make and looks amazing!
This recipe is inspired by campfire cooking, where the squash would be slowly roast in the fire's ashes, and is a big hit on our Asado BBQ course where everything is cooked over an open fire, but is easily adapted for your BBQ as well.
You will need a covered BBQ for this recipe, with a vent to help both control and keep in the heat. A Kettle or Weber BBQ would work well, whilst even better would be a Kamado style BBQ (we used our Charbroil Kamander) which seals in the heat and works like a wood fired oven for this recipe.
This recipe uses Indirect Grilling - making 2 zones on your barbecue, with the coals burning on 1 side to provide the heat, whilst the other side is cooler and enables you to roast slowly without burning - just like your oven, except with lots more flavour!
Prepare your BBQ for an indirect grill, lighting the coals on just one side.
When the flames on your BBQ have died out and your coals are white, wash and dry your squash and then place it on the cool side of the grill. Cover and cook until the squash is soft to the touch at both ends. This should take approx 90mins for a 1kg squash, and you should check and turn your squash a couple of times during this period.
Using silicon/heat-proof gloves and tongs, very carefully remove your squash from the grill and place directly in the embers to char the skin which adds a delicious fire-roasted flavour. Depending on the heat of your ashes this will probably take 3-5 mins each side.
Using your gloves and tongs, remove your squash and place onto your serving platter. Allow to cool slightly whilst you prepare the rest of your salad.
To make your vinaigrette, pour your Olive oil, Vinegar, salt and pepper into a jar, screw on the lid and shake well. Wash your mint and salad leaves.
Cut your squash lengthways and remove the seeds. Sprinkle over the Goats cheese, salad leaves and mint, and then drizzle over your vinaigrette.