Healthy Recipe of the Week: Mixed Bean & Roast Butternut Squash Salad

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Mixed Bean and Roasted Butternut Squash Salad (for 2)

½ small butternut squash
Olive oil
Spring rosemary
8oz mixed beans (see above)
2 spring onions finely chopped
Handful baby spinach leaves
Handful rocket leaves
Cherry tomatoes
Alfalfa (or other seed) sprouts

Peel and chop the squash into ½ cubes, place in a roasting tray with a good glug of olive oil, a sprig of rosemary and plenty of pepper and salt. Give the tray a good shake to coat the squash and roast at GM5 for 20 to 30 mins until soft and turning golden.

Meanwhile add the spring onion to the beans and mix well.

Put the spinach and rocket into a salad bowl, add the beans and then arrange the still warm roasted BNS around the beans, top the salad with chopped cherry tomatoes and alfalfa sprouts.

I serve this with Tahini Dressing (make the dressing with the olive oil the BNS roasted in)

Remember to roast the squash seeds too for a tasty snack

Tahini Dressing

Juice of half a lemon
2 tbs tahini
2 tbs olive oil
Dribble of water to taste
Chilli flakes – to taste
S&P to taste

Put ingredients in to a jam jar and shake well, the dressing should keep for 3 days in the fridge.