Colourful roast squash salad shown on a white plate

Healthy family meals · British recipes

Roasted squash and pepper salad

Name: Roasted squash and pepper salad
Yield: Serves 4 people
Ingredients: 1 red and 1 yellow pepper; 800g butternut squash; 2 tbsp olive oil; 2 garlic cloves, chopped; 1/2 tsp crushed dried chillies; 130g bag Florette Watercress, Spinach and Rocket salad leaves; Handful of mixed fresh coriander and mint leaves; 400g can chickpeas, rinsed and drained; 6 sun-dried tomatoes in olive oil, drained and roughly chopped; 3 tbsp red wine vinegar; 1 garlic clove; 1 tbsp balsamic vinegar; 7 tbsp extra-virgin olive oil; 1/2 tsp caster sugar; Pinch of crushed dried chillies

A lovely warm vegetarian salad with roasted butternut squash and peppers. Substantial enough for a healthy dinner.

VeganVegetarian

Serves4 people

DifficultyEasy

Method

Make the dressing. Put the tomatoes and vinegar in a small pan and heat gently. Set aside for 30 minutes. Blend in a mini processor with the rest of the ingredients until chunky. Add 1 tablespoon warm water. Season.
Preheat the oven to 200°C/fan180°C/gas 6. Cook the peppers in a roasting tin for 30 minutes.
Quarter, deseed and peel the squash. Cut into 1cm pieces. Toss with the oil, garlic, chilli and season. Cook in a roasting tin for 20 minutes, until tender.
Put the peppers in a plastic bag, seal and cool. Remove the stalks, skin and seeds. Slice the flesh.
Divide the salad leaves and herbs between 4 plates. Scatter with the squash, peppers and two-thirds of the chickpeas. Stir the rest into the dressing. Spoon over the salad and serve.