Superfood Salad Bowl

Serves: 4

You will need

2tbsp Olivio oil
300g prepared butternut squash, cut into cubes
100g fine green beans, trimmed and halved
1 red and 1 yellow pepper, deseeded and sliced
1 medium carrot, grated
2 handfuls of young spinach leaves
100g red cabbage, shredded
80g cooked beetroot (vacuum packed, not in vinegar)
50g plain cashew nuts
2tsp sesame seeds

For the dressing:

2tbsp Olivio oil
2tbsp orange juice
2tsp cider vinegar
1tsp Dijon mustard
1tsp clear honey
Salt and freshly ground black



Directions

1 Preheat the oven to 200°C/fan oven 180°C/Gas Mark 5. Pour the Olivio oil into a roasting tin and add the butternut squash. Toss to coat, then roast for 18-20 minutes, until tender.

2 At the same time, blanch the fine beans in boiling water for 3-4 minutes. Rinse with cold water, then drain well.

3 Arrange the vegetables in four shallow serving bowls, following the colours of the rainbow (if you like) with the red pepper, grated carrot, butternut squash, yellow pepper, green beans, spinach, red cabbage and beetroot.

4 Toast the cashew nuts and sesame seeds in a frying pan with a few drops of Olivio oil for 1-2 minutes, until lightly browned. Sprinkle over the salads.

5 For the dressing, combine the Olivio oil, orange juice, vinegar, mustard and honey. Season, then spoon over the salads. Serve at once.

Cook’s tip: For non-vegans, you could serve with hard-boiled egg, grated Cheddar, or crumbled feta cheese for extra protein.



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