As autumn draws in and we focus on keeping our health as strong as possible, it is more crucial than ever to ensure we eat the rainbow. Doing this also means fibre levels are high, which will feed the bacteria in our gut with fabulous diversity. In turn, this helps to keep our defence system working well. Leaving the skins on the squash and the beetroot means they add an even higher dose of fibre to each mouthful; they also roast beautifully and make less prep work for you.
Warm Squash, Beetroot and Feta salad
Serves 2
½ butternut squash, seeds scooped out, sliced in 1-inch crescent shaped slices
4 small beetroot, quartereds
2 red onions, sliced into three or four 1-inch ringss
100g feta
1 tbsp coriander seeds, gently bashed to crack open
2 tbsp pine nuts, toasted
Large handful mixed green leaves; rocket, watercress and spinach work well
Dressing:
1 tbsp Dijon mustard
1 tbsp lemon juice
1 tbsp apple cider vinegar
120 ml olive oil
salt and pepper
Method
Preheat oven to 190. Arrange the squash and beetroot pieces onto a lined baking sheet, large enough to accommodate without any of them overlapping, drizzle with some olive oil, sprinkle with sea salt and scatter over the coriander seeds. Roast for 20 minutes until turning golden, add the red onion rings to the pan with another sparse drizzle of oil and return to the oven for another 10-15 minutes until everything is caramelised and browned.
Arrange salad leaves in a bowl, placing the warm root vegetables over the top. Crumble the feta over everything. Drizzle the dressing over the top and sprinkle with warm pine nuts.
Serve with warmed bread rolls, or a crusty loaf with butter.
