No recipes for months, then two in one day. Whatever next! This one is more appropriate for the current UK heatwave too.
This is a great salad for summer entertaining because you can assemble it ahead of time. There is no delicate timing to do once your guests have arrived and you are trying to catch up and pour everyone a drink. There’s nothing worse than having a meal with three components that all need cooking last minute and all need to stay hot!
This can be served cold, or the components can be tossed together still warm and served immediately. And the components are all simple, yet delicious – this is like summer in a bowl. You could even pack it up to take for a picnic and any leftovers make a great packed lunch.
1 tin borlotti beans, drained and rinsed
½ butternut squash
1 (reasonably large) sweet potato
1 tsp ground cumin
1 tsp dried oregano
A handful of fresh coriander (optional)
A small bag of spinach (approx 120 g)
2 red onions
Pinch of chilli flakes (more if you like spicy)
Some nice bread, to serve
Step 1. Preheat oven to Gas Mark 5. Chop up the squash (no need to peel – the skin goes quite soft when roasted and adds another texture) and sweet potato into cubes and the onion into wedges.
Step 2. Spread the chopped vegetables out on a roasting tray, drizzle with a little oil, add the cumin, chilli flakes and dried oregano and toss to coat.
Step 3. Roast the vegetables for about 40 minutes, until cooked through and crispy, adding the tomatoes (quartered) for the last 10 minutes.
Step 4. Meanwhile, place the eggs in a saucepan of water, bring to the boil and then simmer for 5 minutes. When the 5 minutes is up, drain, rinse in cold water, peel and slice into quarters.
Step 5. Drain and rinse the beans.
Step 5. Assemble in a big bowl, starting with the spinach, toss in the roasted veg and beans. Top with the eggs and coriander.
Step 6. Season with salt and pepper and serve with some nice bread – I opted for sourdough.
[Adapted from a recipe from Thomasina Miers – in her book Mexican Food Made Simple.]