Rukmini Iyer’s quick and easy recipes for jewelled winter salad and chocolate orange pudding | Quick and easy
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A colourful and filling warm winter salad with roast squash, butter beans and pomegranate, plus a barnstorming chocolate-orange brioche pudding to finish. This wonderfully filling salad is perfect as part of a festive spread, or an easy, feed-a-crowd lunch with some crusty bread alongside; it really is worth getting hold of a jar of butter beans, too . The dessert, meanwhile, is the bread-and-butter pudding of dreams: an indulgent, chocolate pudding featuring a grown-up jaffa cake melting middle – just ask a bear to lend you a jar of marmalade from its hat. It’s best eaten minutes after coming out of the oven, but you can prep it the day before and refrigerate before cooking. Any leftovers are wonderful for breakfast.
![[Rukmini Iyer]](https://i.guim.co.uk/img/uploads/2023/10/16/Rukmini_Iyer.png?width=75&dpr=1&s=none&crop=none)
To get ahead, roast the squash the day before and marinate the beans overnight, then warm through and put the dish together the next day. It’s lovely hot from the oven or at room temperature. Prep 15 min. Cook 30 min. Serves 4 as a main, 6 as a side. 1 small butternut squash, peeled, deseeded and cut into 1½cm cubes.
![[Rukmini Iyer’s chocolate-orange brioche pudding.]](https://i.guim.co.uk/img/media/7abf41ec7313da6e720cb509da4fb2b1b129c0bc/0_0_3669_4326/master/3669.jpg?width=445&dpr=1&s=none&crop=none)
5 tbsp olive oil. 2 tsp ras el hanout. 1 tsp sea salt flakes. 2 small red onions (or 1 large one), peeled and each cut into eight equal wedges. Juice of 1 lemon, plus 3 strips of zest (use a speed peeler). 3 garlic cloves, peeled and finely sliced. 570g jar butter beans, drained and rinsed (or most of a 700g jar, if that’s the size you find).
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