This Hugo Arnold recipe works very well as a starter.

“Cooked vegetable salads are a great starter; robust without being too filling.” – Hugo Arnold

Yield: Serves 4


  • 1 small butternut squash, peeled and cut into bite-sized chunks
  • 3 garlic cloves, peeled and smashed
  • 2 red onions, peeled and quartered
  • Olive oil
  • 1 teaspoon fresh thyme leaves, picked
  • 2 tablespoons hazelnuts, roughly chopped
  • 2 teaspoons Dijon mustard
  • 2 teaspoons white wine vinegar
  • 1/2 teaspoon chilli flakes
  • 4 handfuls mixed salad leaves
  • 150g feta cheese


  1. Preheat the oven to 200°C/gas mark 6. Toss the butternut squash, garlic and red onion in olive oil. Season well with salt and pepper and roast for 30-35 minutes or until lightly charred and tender. Remove from the oven and toss with the thyme and set aside.
  2. In a dry frying pan, lightly toast the hazelnuts until just coloured. Set aside.
  3. Whisk the mustard and vinegar together with the chilli flakes and four tablespoons of olive oil to make a dressing.
  4. Toss the cooked vegetables with the salad leaves and dressing. Taste to check the seasoning. Crumble the cheese over the salad, top with the hazelnuts and serve.

TIP: Almonds make a nice alternative to the hazelnuts.