Beetroot and Feta Salad with Squash Recipe | olivemagazine

Ingredients

• 400g butternut squash peeled and cut into chunks
• 400g beetroot peeled and cut into chunks
• olive oil
• 100g frozen peas
• 250g pouch steamed brown basmati rice
• 4 spring onions finely chopped
• 1 lemon juiced
• a handful of leaves mint
• a handful of leaves flat-leaf parsley
• 50g baby spinach
• 200g block feta crumbled
• 2 tbsp mixed seeds
• 3 tbsp olive oil
• 2 tbsp white wine vinegar
• 1 tsp Dijon mustard
• ½ tsp caster sugar