Salads aren’t just for summer – this gorgeous winter salad is loaded with beta-carotene and vitamin C to help support immune defences
Prep:15 mins
Serves 4
4 small potatoes (about 320g), skin-on, cut into wedges320g butternut squash, cut into long thin slices2 red and yellow or green peppers, deseeded and cut into big chunks3 red onions (about 320g), cut into thick slices200g carrots, halved lengthways and cut into thick slices1 tbsp rapeseed oil1 tbsp fresh thyme leaves30g rocket, to serve
STEP 1Heat the oven to 220C/200C fan/gas 7. Boil the potatoes for 5 mins, then drain and leave them to steam dry. Tip all of the vegetables, including the steam-dried potatoes, into a large shallow roasting tin where they can fit in one layer, and toss gently with the oil and thyme. Roast for 25 mins.STEP 2Meanwhile, make the hummus. Drain the butter beans, retaining the water. Weigh 300g of the beans and put in a bowl with the garlic, smoked paprika, 1 tbsp of the rapeseed oil, 3 tbsp lemon juice, 1 tsp lemon zest and 3 tbsp bean liquid and blitz until smooth. Add another 2 tbsp bean liquid for a smoother consistency, if you like. Stir in the walnuts. In a separate small bowl, mix 1 tbsp lemon juice with the remaining rapeseed oil.STEP 3Once the vegetables are soft, stir through the reserved beans and return the tray to the oven for 5 mins to warm through. To serve, spread half the hummus over two plates. Top with half the roasted vegetables then spoon over a little of the lemon and oil mixture, saving some for another meal. Scatter over the rocket and serve. Will keep chilled in an airtight container for up to three days. Reheat the vegetables in a microwave until piping hot.
