Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.
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.
Put the cannellini beans on a platter. Top with the squash and tomatoes then drizzle over the basil dressing. Gently toss.