Serves 4

Main Course roast vegetable salad with greens recipe

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Takes 20 minutes to make and 35-40 minutes to roast

1 medium butternut squash, peeled, deseeded and cut into chunks
2 red peppers, deseeded and cut into large chunks
350g small new potatoes, cut into wedges
3½ tbsp olive oil
Leaves from 2 fresh rosemary sprigs, roughly chopped
1 garlic clove, finely chopped
1 tbsp pumpkin seeds
1 tbsp sesame seeds
1 tbsp reduced-salt soy sauce
150g bag mixed salad leaves

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1. Preheat the oven to 190C/ fan170C/gas 5. Arrange the butternut squash, peppers and potato pieces in a roasting tin and drizzle with 3 tablespoons of the olive oil. Scatter with the rosemary leaves and garlic. Season and toss together. Roast in the oven for 35-40 minutes, turning halfway, until tender.
2. Meanwhile, heat the remaining oil in a frying pan over a medium heat. When hot, add the pumpkin and sesame seeds and cook, stirring constantly, for 30 seconds, until golden – they might start to pop! Remove from the heat, cool slightly, then stir in the soy sauce.
3. Divide the salad leaves between 4 serving plates. Arrange the roasted vegetables on top, drizzling over any pan juices, then spoon over the toasted seeds to serve.

Nutritional info

Per serving: 284kcals, 14.1g fat (2.1g saturated), 6.3g protein, 35.8g carbs, 14.5g sugar, 0.1g salt

Chef's tip

Ring the changes with this vegetarian dish by serving it with haloumi. Simply flour and pan-fry slices of haloumi until hot and golden. Squeeze over some lemon juice to serve.

Wine Recommendation

Wine note: A healthy dish which goes well with a light, soft red. Try a Cabernet Franc from the Loire Valley, like a Bourgueil or Chinon, for appealing hints of raspberry and pepper.

Main Course roast vegetable salad with greens recipe

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