Recipe: Delicious warm vegetable salad

Recipe: Roast pumpkin, golden beets and squash

This warm salad is seriously nourishing, and the silky squash, earthy beets and potent garlic combine to make a flavoursome dish that you will love. It's super easy and looks colourful.

Vegetable-salad-436

It's great with hummus and greens for lunch or for dinner as a side to something more substantial.

Method:

  1. Heat the oven to 180°C/gas 4.
  2. Slice the butternut squash into four long slices and place on a big baking tray with the golden beet wedges. Cut the pumpkin halves into lovely crescent moon wedges – roughly 4 wedges per half pumpkin – and add to the tray too, with the garlic cloves.
  3. Drizzle olive oil generously over everything, sprinkle with sea salt and pepper and roast in the oven for about 30–35 minutes.
  4. Keep an eye on them; you want the edges to start browning and the veg to be tender all through – check by inserting a small sharp knife into a thick piece.
  5. Remove the veg from the oven and allow to cool a little. Transfer everything to a shallow platter and serve.

Serves 8

  • 1⁄2 butternut squash, washed, halved lengthways, seeds removed
  • 4 golden beets, washed, peeled and cut into
  • 6 wedges
  • 1 medium orange pumpkin, washed, halved, seeds removed
  • 1 whole bulb rose garlic, cloves separated but unpeeled
  • A few good glugs of olive oil
  • Sea salt and freshly ground pepper

Recipe courtesy of: Nourish: Mind, Body & Soul by Amber Rose, Sadie Frost and Holly Davidson

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