Roast vegetable salad

Ingredients

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

Ingredients

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

Method

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.
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.
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.

Method

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.
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.
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.

delicious. tips

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.

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