summer e-bowl salads

When the weather heats up, serve these tasty and refreshing dishes packed with flavour and nutrients

Roasted pumpkin, beetroot and crispy herbs

SERVES 4

400g pumpkin (approx

½ small pumpkin)

3 handfuls of pumpkin seeds

(from the pumpkin)

400g beetroots

2 red onions

Bunch of radishes

Olive oil

Handful of fresh thyme leaves Small handful of sage, chopped Small handful of tarragon

leaves

Bunch of baby spinach

Handful of hemp

seeds TAHINI DRESSING

2tbsp tahini

Juice of ½ lemon

1 garlic clove, finely

chopped to a paste

3tbsp extra virgin olive oil 1tsp maple syrup

Salt and pepper

Preheat oven to 200°C/180°C fan/gas 6 and line two baking trays with greaseproof paper. Mix the dressing ingredients, slowly adding enough water until it’s the desired consistency, then set aside.

Scoop out the pumpkin seeds and fibres from the pumpkin, then peel or cut off the skin. Cut the flesh into bite-sized wedges.

Clean the pumpkin seeds under running water in a sieve. Place in a saucepan and cover generously with water. Bring to the boil and let the seeds simmer for 10min then drain. Transfer to one of the baking trays, sprinkle with a pinch of salt and roast for 5min until golden and fragrant.

Peel and cut the beetroots and onions into bite-sized wedges and halve the radishes. Spread them out, along with the pumpkin, on the other lined tray without the pieces overlapping. Drizzle with olive oil and sprinkle with salt, thyme, sage and tarragon. Roast for 25min, turning halfway through, or until the pumpkin and beets are softened. Keep an eye on the oven during the last 5min so they don’t overcook.

Place the roasted vegetables in a bowl and toss with spinach, toasted seeds and hemp seeds. Serve with the tahini dressing.