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Lucy Parker's squash, beetroot and clementine salad recipe

1 rating

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

Serves 4
Takes 55 mins
490 calories / serving
Healthy
Vegan

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

Energy
2050kj
490kcal 25%
Fat
20g 28%
Saturates
2g 11%
Sugars
21g 23%
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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