Serves 6 to 8
Nutrition per serving
Calories 310 16%
Fat 20g 29%
Saturates 5g 25%
Sugars 10g 11%
Salt 1.1g 18%
Protein 9g 18%
Carbs 24g 9%
Fibre 8g -
Of an adult's reference intake
- 1 acorn squash
- 6 small beetroots
- 1 red onion
- 2 bulbs of fennel
- olive oil
- 2 teaspoons coriander seeds
- ½ a bunch of fresh mint
- ½ a bunch of fresh flat-leaf parsley
- 1 pomegranate
- 150 g feta cheese
- 2 tablespoon red wine vinegar
- 6 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
By Ginny Rolfe
- Preheat the oven to 190ºC/gas 5.
- Very carefully cut your squash in half. Remove and reserve the seeds. Cut each half into quarters and lay the pieces in a roasting tray.
- Scrub, then quarter the larger beetroots and halve the smaller ones, then add to the tray. Peel and slice the onion into sixths and tuck in among the other veg.
- Remove the fronds from the fennel, popping them in cold water for later, then cut each bulb into 6 wedges and add to the tray. Drizzle with a little olive oil.
- In a pestle and mortar pound the coriander seeds with a good pinch each of sea salt and black pepper. Sprinkle this over all the vegetables on the tray and toss to coat.
- Roast the vegetables for about 40 minutes, shaking halfway through, until soft and golden and just starting to caramelise. Allow to cool slightly.
- Meanwhile, make your dressing by combining the vinegar, extra virgin olive oil, mustard and seasoning in a small jug or jam jar. Mix well.
- Dress the roasted veg while still warm so they soak up all the dressing, then pick and sprinkle over the herb leaves, and reserved fennel tops.
- Cut the pomegranate in half and whack the back of each half with a wooden spoon to release the seeds, then add to the vegetables. Crumble over the feta, then gently toss everything together.