Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Cannellini bean and roast squash salad with basil dressing
- Preparation and cooking time
- Total time
- A little effort
- Serves 12
Ingredients
- 1kg butternut squash, peeled and cut into chunks
- olive oil
- 500g cherry tomatoes, halved
- 2 shallots, roughly chopped
- 1 tbsp Dijon mustard
- 4 tbsp red wine vinegar
- a large bunch basil
- 4 x 400g tins cannellini beans, drained
Method
- STEP 1
Heat the oven to 200C/fan 180C/gas 6. Put the squash on a baking tray, toss with 2 tbsp oil and season. Roast for 20 minutes then add the tomatoes turn up to 220C/fan 200C/gas 7 and roast for 15 minutes. Cool.
- STEP 2
Put the shallots, mustard, vinegar and basil in a processor and blend. Add 4 tbsp oil and 3 tbsp water then whizz to a dressing.
- STEP 3
Put the cannellini beans on a platter. Top with the squash and tomatoes then drizzle over the basil dressing. Gently toss.
