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About the Recipe
Ingredients
Ingredients (Serves 2–3):
1 medium sweet potato or butternut squash, chopped into bite-sized cubes
2 small beetroots, peeled and wedged
1 red onion, cut into wedges
2 large handfuls of fresh farm-shop greens (spinach, chard, or rocket)
1 tin of cooked chickpeas, drained and rinsed (or a handful of toasted pumpkin seeds for crunch)
1 tablespoon olive oil or rapeseed oil
A pinch of cumin or ground coriander
Sea salt and freshly cracked black pepper
Simple Warm Dressing:
2 tablespoons extra virgin olive oil
1 tablespoon raw apple cider vinegar (or fresh lemon juice)
1 teaspoon wholegrain mustard
1 teaspoon local honey
Preparation
How to make it:
1. Roast the roots: Heat your oven to 200°C (180°C fan). Place the cubed squash/sweet potato, beetroot, and onion wedges onto a baking tray. Drizzle with oil, sprinkle with a pinch of cumin, salt, and pepper, and toss well. Roast for 25–30 minutes until tender and caramelized around the edges. (Add the chickpeas for the last 10 minutes so they get nice and warm).
2. Whisk the dressing: In a small bowl, whisk the oil, cider vinegar, mustard, and honey together until smooth.
3. Bring it together: Place your fresh greens into a wide serving dish. While the roasted vegetables and chickpeas are still warm from the oven, tip them straight over the greens. The warmth will gently soften the leaves without wilting them completely.
4. Finish and serve: Drizzle the dressing over the top, give it a gentle toss, and scatter with toasted seeds if using. Eat while warm.