Roast squash & hummus winter salad

Delight in a hearty winter salad featuring perfectly roasted squash paired with a creamy hummus dressing. A harmonious blend of flavors awaits!

Ingredients:

• 4 small potatoes (about 320g), skin-on, cut into wedges
• 320g butternut squash, cut into long thin slices
• 2 red and yellow or green peppers, deseeded and cut into big chunks
• 3 red onions (about 320g), cut into thick slices
• 200g carrots, halved lengthways and cut into thick slices
• 1 tbsp rapeseed oil
• 1 tbsp fresh thyme leaves
• 30g rocket, to serve
• 2 x 400g cans butter beans
• 2 large garlic cloves, sliced
• 1 tsp smoked paprika
• 1 large lemon, zested and juiced
• 2 tbsp rapeseed oil
• 25g walnuts, chopped

Instructions:

1. Preheat the oven to 220C/200C fan/gas 7. Parboil the potatoes for 5 minutes, then strain and let them air dry. Place all the vegetables, along with the air-dried potatoes, into a large shallow roasting tin in a single layer, and gently mix with the oil and thyme. Roast for 25 minutes.
2. While the vegetables are cooking, prepare the hummus. Drain the butter beans, reserving the liquid. Measure out 300g of the beans and place in a bowl with the garlic, smoked paprika, 1 tablespoon of the rapeseed oil, 3 tablespoons of lemon juice, 1 teaspoon of lemon zest, and 3 tablespoons of bean liquid. Blend until smooth. For a creamier texture, add another 2 tablespoons of bean liquid. Stir in the walnuts. In a separate small bowl, combine 1 tablespoon of lemon juice with the remaining rapeseed oil.
3. Once the vegetables are tender, mix in the reserved beans and place the tray back in the oven for 5 minutes to heat through. To serve, spread half of the hummus onto two plates. Top with half of the roasted vegetables, then drizzle with some of the lemon and oil mixture, saving some for later. Sprinkle with rocket and serve. Can be stored in the fridge in an airtight container for up to three days. Reheat the vegetables in a microwave until hot.

Summary:

• Calories: 706 kcal
• Fat: 16 g
• Protein: 16 g
• Carbs: 138 g
• Potassium: 3739 mg
• Magnesium: 258 mg