If you are on the hunt for a fresh, nutritious dish that can be made in advance and eaten on the go, look no further than this summer salad featuring roasted butternut squash, beetroot, honey, and goat鈥檚 cheese.
This recipe makes enough servings for four people.
2. Put the beetroot into a pan with tepid water and bring to the boil. If you鈥檙e using both the red and golden types, be sure to cook them separately or the gold colour will get cannibalised by the red. Cook them for about 45 minutes. The cooking time can vary wildly. Test them by inserting a knife; if the point goes in easily with little or no resistance, remove and drain in a colander. Run cold water over them and peel while still hot, as the skin comes off much more easily this way.
3. Cut the beetroot into wedges and place them in an oiled roasting pan. Season generously with salt and pepper and drizzle with the honey.
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4. In a separate roasting pan, mix the butternut squash with a drizzle of olive oil and the rosemary, and season with salt and pepper.
PicnicRyland Peters & Small
5. Put the beetroot and butternut squash in the oven and roast for 45 minutes, or until golden brown. Remove and allow them to cool until you can handle them.
6. Remove the rind from the goat鈥檚 cheese and crumble it. Mix the roasted vegetables with the parsley, goat鈥檚 cheese, lemon zest and almonds. Serve on a bed of baby spinach or rocket. If transporting to a picnic, arrange the spinach or rocket on the base of the container and place the salad on top, or transport the spinach in a separate container ready to assemble before serving.
This recipe features in the cookbook 'Picnic' published by Ryland Peters & Small (拢14.99). Photography 漏 Ryland Peters & Small
