Harvest Festival On A Plate -Butternut Squash And Hen Egg Salad With Saffron Mayonnaise

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The British Larder
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 small butternut squash, young and very fresh

2 tbs olive oil

1 small head of cauliflower

2 slices of ciabatta bread or sour dough bread, cut into 1cm dice

100 g quinoa

Pinch of saffron

Pinch of turmeric

Salt and freshly cracked black pepper

3 free range hens eggs

1 tbs pumpkin seeds

1 tbs coarsely chopped fresh walnuts

2 radishes, finely sliced

Mixed baby salad leaves such as bulls blood, red mustard leave, mizuna, rocket, land samphire ect.., washed

2 fre range egg yolks

250 ml sunflower or light olive oil

1 tsp dijon mustard

Juice of half a lemon

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