Roasted squash and pepper salad recipe
A lovely warm vegetarian salad with roasted butternut squash and peppers. Substantial enough for a healthy dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Food processor
- Roasting pan
- Oven
- Pan
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Measuring spoon
- Colander
- Zip-top bag
- Spoon
- Plate
Ingredients
- 1 red and 1 yellow pepper
- 800g butternut squash
- 2 tbsp olive oil
- 2 garlic cloves, chopped
- 1/2 tsp crushed dried chillies
- 130g bag Florette Watercress, Spinach and Rocket salad leaves
- Handful of mixed fresh coriander and mint leaves
- 400g can chickpeas, rinsed and drained
- 6 sun-dried tomatoes in olive oil, drained and roughly chopped
- 3 tbsp red wine vinegar
- 1 garlic clove
- 1 tbsp balsamic vinegar
- 7 tbsp extra-virgin olive oil
- 1/2 tsp caster sugar
- Pinch of crushed dried chillies
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