Beets, squash and feta salad

Olive - - Contents -


but­ter­nut squash 400g, peeled and cut into chunks beet­root 400g, peeled and cut into chunks olive oil frozen peas 100g steamed brown bas­mati rice 250g pouch spring onions 4, finely chopped lemon 1, juiced mint a hand­ful of leaves flat-leaf pars­ley a hand­ful of leaves baby spinach 50g feta 200g block, crum­bled mixed seeds 2 tbsp DI­JON DRESS­ING olive oil 3 tbsp white wine vine­gar 2 tbsp di­jon mus­tard 1 tsp caster sugar 1/2 tsp

Heat the oven to 190C/fan 170C/gas 5. Put the squash and beets sep­a­rately onto a large bak­ing sheet with a lit­tle foil bar­rier to stop the beets bleed­ing into the squash. Driz­zle with 1 tbsp olive oil and sea­son well. Roast for 30 min­utes or un­til ten­der. Leave to cool. Put the peas in a bowl and pour over boil­ing wa­ter to cover. Leave for 3 min­utes then drain. Whisk to­gether the dress­ing in­gre­di­ents. Heat the rice pouch fol­low­ing pack in­struc­tions, then tip into a bowl. Add the spring onions, lemon juice and drained peas, then stir and leave to cool. Stir in half the herbs and di­vide be­tween 4 plates. Top with the spinach, roasted veg, feta, seeds, the rest of the herbs and driz­zle with the dress­ing. PER SERV­ING 463 KCALS FAT 26.7G SATURATES 9.3G CARBS 35.1G SUG­ARS 14.4G FI­BRE 7.9G PRO­TEIN 16.3G SALT 1.7G

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.