Serves 2
Beetroot & Squash Salad, Hazelnut Dressing
I love the vibrant colours in this hearty autumn salad, which packs a hefty nutritional punch too. The dressing tops it off perfectly and gives a wonderful extra texture and crunch.
INGREDIENTS
Substitute the feta with an additional 70g whole hazelnuts to make this recipe vegan
- ½ a squash, cut into half-moon slices
- A little coconut oil
- 3-4 medium beetroot scrubbed and cut into wedges
- 70 g feta, crumbled (leave out if following a dairy-free / vegan diet)
- 50g rocket or salad leaves
For the hazelnut dressing:
- A handful (50g) of toasted hazelnuts
- A small bunch (20g) parsley, finely chopped
- Zest of 1 lemon
- Juice of ½ a lemon
- 3-4 tbsp extra virgin olive oil
- A pinch of salt flakes
STEP-BY-STEP
Preheat oven to 200°C.
Toss the squash in coconut oil and roast on a shallow tray for 25-30 mins until browning. Do the same with the beetroot on a separate tray, so they do not stain the squash pink. Toast the hazelnuts in the oven for about 5-6 minutes, until golden and allow to cool
Chop the hazelnuts and mix with the rest of the dressing ingredients. This should be quite chunky.
Arrange the squash and beetroot on a bed of rocket or leaves, crumble the feta over the top and drizzle with hazelnut dressing.
MORE TO EXPLORE
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