Ingredients

• 25g/1oz butter
• 1 tbsp olive oil
• 85g/3oz butternut squash
• peeled
• cut into 2cm/1in cubes
• small handful fresh basil
• small handful fresh parsley
• small handful fresh chervil
• dash olive oil
• 2 slices serrano ham
• chopped
• 300g/10½oz tinned broad beans
• rinsed and drained
• 2 tbsp balsamic vinegar
• 3 tbsp olive oil
• 2 tbsp chopped fresh mint
• salt and freshly ground black pepper

Directions

• For the salad
• melt the butter and olive oil in a frying pan over a medium heat
• add the butternut squash and fry for 6-8 minutes
• or until softened and golden-brown.
• Place the herbs into a large bowl
• add the squash and olive oil and stir well.
• Return the frying pan to the heat
• add the serrano ham and fry for 3-4 minutes
• until golden-brown and crisp.
• For the dressing
• place the broad beans
• balsamic vinegar
• olive oil and mint into a small saucepan
• season with salt and freshly ground black pepper and warm gently over a low heat for 2-3 minutes.
• To serve
• place the salad onto a plate
• top with the crisp serrano ham and pour over the warm dressing.