SQUASH WITH WALNUTS, MINT & YOGURT

Preheat the barbecue. Skin and deseed the squash and cut into chunks about 5 cm/2 inches thick. Steam over boiling water for 5-6 minutes, or until barely tender. Tip into a large bowl. Whisk together the oil, vinegar, sea salt and pepper. Pour this over the squash, tossing to coat.

Grease the grill rack. Drain the squash, reserving the oil mixture, and thread onto four metal or pre-soaked wooden skewers.

Cook over medium-hot coals, turning and brushing with the oil mixture, for 6-7 minutes, until slightly charred.

Remove from the skewers and put in a serving bowl. Sprinkle with the walnuts and mint leaves and drizzle with the yogurt. Serve warm or at room temperature.

SERVES 4

1 large or 2 small butternut
squash
6 tbsp olive oil, plus extra for
greasing
2 tbsp balsamic vinegar or
balsamic glaze
1 tsp sea salt
1 tsp pepper
a handful of walnut halves, toasted
a small handful of fresh mint leaves
6 tbsp Greek yogurt