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Lucy Parker's squash, beetroot and clementine salad recipe
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If you’ve not tried fruit in your salad before, you’re missing a trick. Clementine’s add a pop of juiciness and go so well with the fresh herbs. Lucy's recipe counts towards 2 of your 5-a-day and is a source of fibre, all whilst delivering big, bright flavours. It's great on its own or works well as a side dish too. See method
Ingredients
- 200g bulgur wheat
- 1 small butternut squash, peeled and chopped into 1cm cubes
- 2 tbsp extra virgin olive oil
- 180g pack Tesco Finest sweet and fiery beetroot, sliced
- 3 tbsp sunflower seeds, toasted
- 3 easy peelers clementines, 2 peeled and sliced, 1 juiced
- 2 x 60g bags rocket leaves
- 10g fresh chives, finely chopped
- 10g fresh dill or basil
For the dressing
- 3 tbsp vegan mayonnaise
- 1 easy peeler clementine, juiced
2 of your 5-a-day and a source of fibre
Each serving contains
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Energy
2050kj
490kcal
25%
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Fat
20g
28%
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Saturates
2g
11%
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Sugars
21g
23%
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Salt
0.5g
9%
of the reference intake
Carbohydrate 63.1g
Protein 11.1g
Fibre 8.5g
Method
- Preheat the oven to gas 7, 220ºC, fan 200ºC. Cook the bulgur wheat to pack instructions.
- Put the butternut squash on a baking tray and drizzle over 1 tbsp oil and roast for 40 mins until golden and tender. Add the beetroot to the tray for the last 15 mins of cooking.
- Toast the sunflower seeds in a frying pan over a high heat for a few mins.
- Put the cooked bulgur wheat in a large bowl and drizzle over the remaining 1 tbsp oil and the juice from one of the clementines. Season with black pepper and mix together.
- Add the roasted squash, beetroot, clementine slices and rocket to the bowl, along with most of the herbs and toasted sunflower seeds, reserving 1 tbsp of each, and toss everything together.
- Plate up the salad onto a large serving platter.
- In a small bowl mix the dressing together with a pinch of salt and drizzle over the salad. Sprinkle over the reserved herbs and sunflower seeds and serve immediately.
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