57-59 Club Garden Rd, Sheffield, S11 8BU

An absolute favourite for Autumn. This dish is extra-lovely when the roast veg are still a little warm. Try adding fresh apple slices just before serving, for crunch.

Squash and beetroot salad with feta and herbs

Season: AutumnWinter

An absolute favourite for Autumn. This dish is extra-lovely when the roast veg are still a little warm. Try adding fresh apple slices just before serving, for crunch.

Ingredients

Butternut squash, approx 1kg, peeled and cut into small chunks

Olive oil - 4 tbsp plus a little extra

Fennel seeds - 1 tbsp

Beetroot (raw) - 600g, peeled and quartered

Fresh mint - 2 tbsp, chopped

Fresh coriander - 4 tbsp, chopped

Pine nuts - 50g, toasted

Feta cheese - 200g, crumbled

Oil and lemon juice, to dress

Method

Preheat the oven to 200C / 180C fan / 400F / gas mark 6.

Toss together the squash, half the olive oil, fennel seeds and a pinch of sea salt. Place in roasting tin.

In a separate roasting tin, toss the beetroot chunks with the remaining oil and a pinch of salt.

Bake both trays of veg for 30 minutes until tender. Remove from oven and let cool slightly.

Combine the squash and beetroot with the herbs and pine nuts, then serve on a platter and top the mixture with the crumbled feta. Whisk oil and lemon juice to dress.

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