Squash, pickled beetroot and burrata salad

Burrata is an Italian cheese similar to mozzarella, and is also made from buffalo milk, but has a creamier centre and goes really well in this dish. Skill level: Easy • Ready in 1 hr 20 mins • Serves 4

400g cherry tomatoes, halved

5tbsp olive oil

1 butternut squash, sliced into discs 10 baby beetroots, peeled and halved foR thE picklE

250g sugar

100ml white wine vinegar

1tsp mustard seeds

1tsp coriander seeds

1tbsp fresh dill, chopped to SERvE

1 burrata bunch of basil

1 Heat the oven to 180C, Gas Mark 4. Place the tomatoes on a baking tray with 1tbsp of the olive oil drizzled on top. Place the squash discs on a separate baking tray and drizzle over the remaining oil. Roast both for 1 hr until golden, flipping the squash over halfway through.

2 Meanwhile, cook the beetroots for 20 mins in a pan of simmering water with the lid on, until just tender; drain.

3 To make the pickle, combine all the ingredients with 500ml water in a pan. Bring to the boil, then reduce the heat and simmer for 10 mins.

Add the beetroot, increase the heat, and cook for a further 15 mins.

4 On a large platter, arrange the tomatoes, squash and beetroots removed from the pickling liquid. To serve, place the burrata in the centre, and pick and scatter over the basil leaves. Per serving: Cals 592, Fat 22g,

Sat fat 7g, Carbs 85g >>

This colourful squash salad makes a perfect light lunch, and the pickled beetroot adds a lovely earthy note