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Super veg salad recipe

54 ratings

Jamie says: "Bold, bright and fun, this salad is truly exciting – the caramelised roasted squash is off-the-chart, you've got broccoli that gets beautifully charred, amazing croutons, and a tasty dressing to tie it all together. See method

Serves 4
10 mins to prepare and 1 hr to cook
435 calories / serving
Vegan
Vegetarian
Dairy-free

Ingredients

1 butternut squash (1.2kg)
200g Tenderstem broccoli
1 bunch of spring onions
200g wholemeal seeded bread
olive oil
1 ripe avocado
1 lemon
optional: 1 sprig of fresh basil
extra virgin olive oil
50g smoked almonds
1 x 125g bag of baby spinach

Each serving contains

Energy
1830kj
435kcal 22%
Fat
20g 29%
Saturates
3g 14%
Sugars
18g 20%
Salt
1.2g 20%

of the reference intake
Carbohydrate 48.1g Protein 14.6g Fibre 11.8g

Method

Preheat the oven to 200°C/400°F/gas 6. Wash the squash, then carefully cut in half lengthways (there's no need to peel or deseed it). Place cut-side up on a tray and roast for 1 hour, or until soft, golden and nutty.
Meanwhile, trim the broccoli and spring onions and dice or tear the bread into rough 2.5cm chunks. Toss with 1 tablespoon of olive oil and a pinch of sea salt and black pepper, then toss and roast on the tray with the squash for the last 20 minutes.
Halve and destone the avocado, then scoop the flesh into a blender. Squeeze in the lemon juice, add the basil (if using), 100ml of water and 1 tablespoon of extra virgin olive oil, then blitz until super smooth, and season to perfection, Roughly bash the smoked almonds in a pestle and mortar.
Remove the tray from the oven. Scatter the spinach onto a large platter or board, then arrange the croutons, broccoli and spring onions nicely on top.
Scoop out the seedy core from the squash and roughly chop, then use a spoon to roughly scoop bombs of the remaining squash all over the platter.
Drizzle over the dressing, then scatter with the chopped squash seeds and crushed almonds.

Jamie's tip: A sprinkling of feta cheese would be delicious here too

Jamie's tip: Making croutons is a fantastic way to use up stale bread. And, if you want to pack in even more flavour, simply toss them with some smashed-up woody herbs, garlic, spice or chilli before you toast them.

See more Jamie Oliver recipes