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Roast Squash & Beetroot Salad with Pea & Mint Crush

Summery and fresh, this is perfect for lunch, dinner or your contribution to a picnic!

Serves 4 as a main, or 6-8 as part of a salad mezze.



500g butternut squash, washed and cut into chunks.

300g raw beetroot, peeled and thickly sliced.

1 tbsp fresh thyme

75g un-cooked bulgar wheat

75g un-cooked quinoa

Juice of 1 lemon

1 tbsp olive oil

1 tbsp sun-dried tomato paste

1 handful fresh parsley

1 handful fresh spinach

Pea & Mint Crush;

150g peas

150g edamame beans

Juice of 1 lemon

4 leaves of fresh mint

1 tbsp olive oil

Approx 6 tbsp water


  1. Preheat the oven to 220 degrees Celcius.

  2. Put the squash and beetroot in a large roasting tin, and drizzle with a little olive oil. Toss in the thyme and roast in the oven for 45 minutes.

  3. Meanwhile, cook the grains in the same pan as instructed on the packet.

  4. For the crush, cook the peas and beans as per the packet, then leave to cool. Then add all of the ingredients to a blender and blend until smooth. Season well to taste with salt and pepper.

  5. For the salad, in a large bowl, add the lemon, oil and tomato paste. Finely chop the parsley and spinach and add to the bowl along with the grains. Give it all a good toss and season to taste with salt and pepper.

  6. Once the roast veg is cooked, toss it through the salad immediately if you want it warm, or leave the veg to cool first for a cold salad.



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