Roast vegetable salad

Name: Roast vegetable salad
Yield: Serves 4
Cuisine: British recipes
Ingredients: 1 medium butternut squash, peeled, deseeded and cut into chunks; 2 red peppers, deseeded and cut into large chunks; 350g small new potatoes, cut into wedges; 3½ tbsp olive oil; Leaves from 2 fresh rosemary sprigs, roughly chopped; 1 garlic clove, finely chopped; 1 tbsp pumpkin seeds; 1 tbsp sesame seeds; 1 tbsp reduced-salt soy sauce; 150g bag mixed salad leaves

Published: 30 Sep 07
Updated: 18 Mar 24

Test kitchen approved

This healthy vegetarian salad recipe is substantial enough to eat as a main course.

Serves 4
Takes 20 minutes to make and 35-40 minutes to roast

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Ingredients

1 medium butternut squash, peeled, deseeded and cut into chunks
2 red peppers, deseeded and cut into large chunks
350g small new potatoes, cut into wedges
3½ tbsp olive oil
Leaves from 2 fresh rosemary sprigs, roughly chopped
1 garlic clove, finely chopped
1 tbsp pumpkin seeds
1 tbsp sesame seeds
1 tbsp reduced-salt soy sauce
150g bag mixed salad leaves

Method

Preheat the oven to 190C/ fan170C/gas 5. Arrange the butternut squash, peppers and potato pieces in a roasting tin and drizzle with 3 tablespoons of the olive oil. Scatter with the rosemary leaves and garlic. Season and toss together. Roast in the oven for 35-40 minutes, turning halfway, until tender.
Meanwhile, heat the remaining oil in a frying pan over a medium heat. When hot, add the pumpkin and sesame seeds and cook, stirring constantly, for 30 seconds, until golden – they might start to pop! Remove from the heat, cool slightly, then stir in the soy sauce.
Divide the salad leaves between 4 serving plates. Arrange the roasted vegetables on top, drizzling over any pan juices, then spoon over the toasted seeds to serve.

Recipe from October 2007 Issue

Nutrition

Nutrition: per serving

Calories: 284kcals
Fat: 14.1g (2.1g saturated)
Protein: 6.3g
Carbohydrates: 35.8g (14.5g sugar)
Salt: 0.1g

delicious. tips

Ring the changes with this vegetarian dish by serving it with haloumi. Simply flour and pan-fry slices of haloumi until hot and golden. Squeeze over some lemon juice to serve.

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