Beetroot, squash and feta salad
- Preparation and cooking time
- Total time
- Easy
- 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
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.