I made this recipe the other day, and unfortunately forgot to take a photo of the end result, but believe me when I say, it looks great due to different colours of the vegetables. A lot of these vegetables are now in season, so it's a great time to try this recipe. The ingredients are all natural, and it's completely vegetarian, so if anyone has signed up for Meat Free Mondays then this is a great recipe to try out.
Ingredients (for 4 people):
- a small butternut squash
- approximately 8 beetroots
- one bag of fresh spinach (100-150 grams)
- one tin of chickpeas (or use equivalent in dry chickpeas and soak them beforehand)
- 100-150 grams of goat's cheese
- some dried rosemary
- a little dash of lemon juice
- a bit of vegetable or olive oil for roasting
Method:
- preheat the oven to 200 degrees
- peel the butternut squash, remove the seeds en cut the rest into small chunks
- wash and peel the beetroot and cut into wedges
- put the butternut squash and beetroot into a roasting tin, pour a bit of oil over the butternut squash and sprinkle some rosemary over both vegetables. Roast for approximately 30-40 minutes, until the vegetables are tender.
- wash spinach if necessary and then divide over three plates. Top with the roasted vegetables, chickpeas and goat's cheese. Finish by adding a dash of lemon juice to all plates.
Serving suggestion:
Serve with warm wholemeal pitabread and hummus on the side. I haven't managed to make good hummus yet (also since I don't have a blender), but there are plenty of recipes online if anyone wants to make their own.
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