warm autumnal salad
This colourful dish hits a 10 on the plant-based a variety counter. Serve with tempeh croutons to get in that ferment too.
Leftovers will store in the fridge for 2 days so it’s a great little number to whip up for a weekday lunch. Just remember to store the kale base and roasted veggies separately so they don’t go soggy!
variety count – minimum 10
serves
2 portions
ingredients
1 small squash or pumpkin (any variety), seeds removed, roughly chopped
4 beetroots, washed, cut into wedges
1 tbsp olive oil
1 apple, sliced into wedges
salad base
80g kale, washed and shredded
1 tin chickpeas, drained and rinsed
1 squeeze lemon juice
dressing
2 tbsp tahini
1 tbsp olive oil
1 small garlic clove, grated or crushed
4 tbsp water
tempeh croutons
200g tempeh, chopped into cubes
1 tsp smoked paprika
Salt
Pepper
method
- Preheat the oven to 200°C fan/ 220°C/425°F/gas mark 7.
- Add the tempeh and smoked paprika bowl, drizzle with olive oil, season and stir to coat. Set aside.
- Add the chopped squash or pumpkin and beetroot into a medium sized baking dish coat in the olive oil, season with salt and pepper. Cook in the oven for 25-30 minutes. Add the tempeh for the final 15 minutes, remove from the oven once the vegetables are soft and sizzling.
- In a small bowl, combine the tahini, half the garlic and olive oil, slowly stir in the water until combined. Season with salt and pepper, taste test and add more garlic if required.
- Meanwhile, add the kale to a mixing bowl, add a squeeze of lemon, using your hands massage for a minute until the leaves have softened. Add in the chickpeas and dressing. Mix to coat in the dressing.
- To serve divide the kale base between bowls, top with the roasted vegetables, tempeh croutons and apple… delicious!
storage
store in an airtight container in the fridge for up to 2 days
