Summer squash and sweetcorn salad

Since I am now mainly cooking for two people, rather than one, I decided that it was time to re-instate my weekly veg box order. This week I was delighted to receive a rather attractive pattipan squash. I usually associate squash with the autumn and had a brief moment of depression when I wondered whether summer really was over already.

I then read the accompanying recipe sheet and realised that this was a variety of summer squash. I also read the accompanying recipe and decided that it sounded rather good. It was for a salad of roasted squash and corn (torn off the cob rather than from a tin!) with rocket, feta and a sweet chilli glaze. We decided to roast a chicken and serve it alongside the bird for a summery supper.

I made the classic error of not reading the recipe through before I started and I then realised that both the corn and squash needed time to cool before adding to the salad. I didn't have time for this and the squash was fresh out of the oven when I added it to the peppery rocket leaves*. It actually didn't matter a bit and was perfectly delicious as a 'warm' salad. As we were eating it immediately, the leaves didn't wilt at all. However, we did have to throw the excess away which was a shame. Next time, I'll make it with more time to spare and try a cold version to take for lunch at work.

Summer squash and sweetcorn salad
Serves 4 as a starter or side-dish (2 as a main)
Recipe from Abel and Cole

Ingredients

1 summer squash (we used a pattipan squash, the recipe suggests onion squash)
1 garlic clove peeled and chopped
5 sprigs fresh thyme
1 tbsp olive oil
2 cobs sweetcorn
1 tbsp butter
1 tbsp red chilli jam (I used Jules and Sharpie red pepper jelly)
1 bag fresh rocket leaves
100g feta cheese (recipe suggests 200g, but this seemed too much to me)

1. Preheat the oven to 200C. Halve the squash and scoop the seeds out with a spoon. Cut into small wedges or chunks of around half and inch square. Keep the skin on as it is very thin and helps the squash keep its shape.

2. Place squash in a roasting tin with olive oil, garlic and thyme. Season with salt and pepper and mix together with your hands to ensure all is well coated. Roast for 30 minutes.

3. Meanwhile, remove husks from corn and place in a large saucepan of water. Bring to boil, put a lid on the pan and simmer for around 20 minutes until tender. Drain and cool (run under cold water if short of time). When you are able to handle it, cut the kernels off the cobs trying to keep them in large panels rather than individual kernels. Use a sharp knife for this - the panels should come off fairly easily.

4. Remove squash from oven and add butter to pan immediately. Dot the chilli jam over the top and pop back into the oven for then minutes to give squash colour and a sticky glaze. Remove from oven and cool (optional)*.

5. Take a large salad bowl or plate and add the rocket. Add the squash and toss together. Add corn and fold through. Finally, crumble the feta cheese over the top.