Meat Free Monday

Today’s Meat Free Monday recipe is a wonderful combination of colours and flavours, bursting with antioxidants.

Salad of roasted squash, beetroot and feta cheese

Image Source: Daily Mail

Image Source: Daily Mail


  • 1 butternut squash, peeled and cut into small wedges
  • 4-6 small-medium raw beetroot, washed and cut into wedges
  • 1tbsp olive oil
  • 1 bag of rocket, watercress and spinach salad leaves
  • 200g (7oz) feta cheese
  • 50g pine nuts, lightly toasted
  • 1tbsp balsamic vinegar
  • 3tbsp extra virgin olive oil
  • Method

    Preheat the oven to 200degrees C/gas 5. Place the butternut squash and beetroot in a roasting tray, toss in 1 tbsp of olive oil and season with salt and pepper. Roast for 30-45 minutes (depending on the size of the pieces), until tender and the squash is just becoming golden.

    Remove from the oven and leave to cool slightly, or leave until completely cool if you prefer a cold salad. Arrange the salad leaves on a large platter or divide up onto individual plates along with the squash and beetroot. Place spoonfuls of the goat’s cheese on
    top, and scatter with the mustard cress and pine nuts.
    Mix together the balsamic vinegar and extra virgin olive oil
    Adapted from Daily Mail recipe