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Super veg salad recipe

Super veg salad recipe

7 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

Jamie Oliver 155x255

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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