Name: Beetroot, squash and feta salad
Total time: 45 min
Yield: Serves 4
Ingredients: 400g butternut squash peeled and cut into chunks; 400g beetroot peeled and cut into chunks; olive oil; 100g frozen peas; 250g pouch steamed brown basmati rice; 4 spring onions finely chopped; 1 lemon juiced; a handful of leaves mint; a handful of leaves flat-leaf parsley; 50g baby spinach; 200g block feta crumbled; 2 tbsp mixed seeds; 3 tbsp olive oil; 2 tbsp white wine vinegar; 1 tsp Dijon mustard; ½ tsp caster sugar

Beetroot and Feta Salad with Squash Recipe

400g butternut squash
peeled and cut into chunks
400g beetroot
peeled and cut into chunks
olive oil
100g frozen peas
250g pouch steamed brown basmati rice
4 spring onions
finely chopped
1 lemon
juiced
a handful of leaves mint
a handful of leaves flat-leaf parsley
50g baby spinach
200g block feta
crumbled
2 tbsp mixed seeds

DIJON DRESSING

3 tbsp olive oil
2 tbsp white wine vinegar
1 tsp Dijon mustard
½ tsp caster sugar

Method

step 1
Heat the oven to 190C/fan 170C/gas 5. Put the squash and beets separately onto a large baking sheet with a little foil barrier to stop the beets bleeding into the squash. Drizzle with 1 tbsp olive oil and season well. Roast for 30 minutes or until tender. Leave to cool.
step 2
Put the peas in a bowl and pour over boiling water to cover. Leave for 3 minutes then drain.
step 3
Whisk together the dressing ingredients.
step 4
Heat the rice pouch following pack instructions, then tip into a bowl. Add the spring onions, lemon juice and drained peas, then stir and leave to cool.
step 5
Stir in half the herbs and divide between 4 plates. Top with the spinach, roasted veg, feta, seeds, the rest of the herbs and drizzle with the dressing.