Squash and beetroot salad with feta and herbs


An absolute favourite for Autumn. This dish is extra-lovely when the roast veg are still a little warm. Try adding fresh apple slices just before serving, for crunch.


  • Butternut squash, approx 1kg, peeled and cut into small chunks
  • Olive oil - 4 tbsp plus a little extra
  • Fennel seeds - 1 tbsp
  • Beetroot (raw) - 600g, peeled and quartered
  • Fresh mint - 2 tbsp, chopped
  • Fresh coriander - 4 tbsp, chopped
  • Pine nuts - 50g, toasted
  • Feta cheese - 200g, crumbled
  • Oil and lemon juice, to dress


  1. Preheat the oven to 200C / 180C fan / 400F / gas mark 6.
  2. Toss together the squash, half the olive oil, fennel seeds and a pinch of sea salt. Place in roasting tin.
  3. In a separate roasting tin, toss the beetroot chunks with the remaining oil and a pinch of salt.
  4. Bake both trays of veg for 30 minutes until tender. Remove from oven and let cool slightly.
  5. Combine the squash and beetroot with the herbs and pine nuts, then serve on a platter and top the mixture with the crumbled feta. Whisk oil and lemon juice to dress.