Winter sunshine salad

This colourful salad will provide plenty of vitamins.

Serves: 4

Prep: 30 minutes Cooking: Up to 45 minutes

INGREDIENTS

Half a small butternut squash (approx. 250g) 4 tbsp olive oil plus some for drizzling

2 x tins artichoke hearts in water

Radicchio salad (or red chicory salad) approx. 300g 2 large oranges

1 large grapefruit

2 large lemons

2 - 3 limes

Salt, pepper

METHOD

● Cut the butternut squash in half (you can make a soup with the remaining squash) and drizzle with olive oil. Lay on an oven tray lined with baking paper and roast at 200°C (fan) for around 45 minutes. Leave to cool then cut into 2cm pieces, leaving the skin on. ● Drain the artichokes and lay on a separate baking paper-lined tray and roast at 200°C for 30 minutes.

● While the vegetables are roasting, wash and drain the salad leaves and tear into rough pieces with your hands. ● Segment all of the fruit as follows: using a sharp serrated knife, first slice away the very top and bottom of the fruit. Place the fruit on a board with a flat side down and slice away skin from top to the bottom, keeping as much flesh as you can but removing the white pith. Then, holding the fruit above a bowl or jug, cut in between the membrane to release the segments. The juice should drip into the bowl — reserve it for the salad dressing. Also squeeze any juice from the membranes then discard them and scrape any juice from the board into the bowl. You need about 4 tbsp of juice for the dressing.

● To make the dressing, whisk the olive oil and juice in a small bowl to create an emulsion. Season to taste. ● To assemble the salad: arrange radicchio, roasted vegetables and fruit on a platter. Pour the dressing over when ready to serve.