Roast beet, butternut squash and goats cheese salad, topped with spicy granola
In times of hardship and limited availability, try using vegetables where you can use the whole vegetable (nose to tail cooking). When you buy beetroot, buy the bulb with the tops and leaves on, so you can cook the whole plant.
Do not peel the butternut squash, just wash and roast with the skin on until it gets golden, crispy, caramelised and chewy.
Remove the seeds, wash and roast in olive oil, salt and any spice of your choice until crunchy and golden. Use it as a topping for salads.
- Chinese leaves ( peel off 6-8 leaves, wash and drain in a colander)
- 200g baby spinach or rocket ( washed and drained)
- 100g Israeli couscous ( cook according to pack instructions)
- 100g red or wild rice
- 4 beetroot bulbs
- 1 whole small butternut squash, washed, top and tails, cut into 2-3cm cubes.
- 2 large red onions ( peeled, halved and quartered)
- 100g goats cheese or feta cheese
- Spicy granola ( see recipe )
- 4 tbsp olive oil
- 2 tbsp Ras el hanout spice mixture