Autumnal Squash And Broad Bean Salad
Prep time: 
Cook time: 
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Serves: 4
An easy salad to serve with some warm baguette to mop up the vinaigrettey dukkah. It also works well with a roasted white fish or hot buttery prawns. It's just as nice cold with boiled or poached egg.
  • 2 large Potimarron squashes or 2 Butternut squashes
  • 3 tbsp sunflower or rapeseed oil
  • 5-6 tbsp dukkah
  • 500g frozen broad beans
  • 3 tbsp of your favourite vinaigrette
  • 100g chopped finely chopped parsley
  • 200g feta
  1. Put the broadbeans into a pan, cover with water and bring to the boil. Cook for about 2 minutes and then drain. Next preheat the oven to 180C for a quick roast and 80C for a slower roast. The slow roast just caramelizes the vegetables a bit more.
  2. Wash the squashes well and then cut them, skin on, into 3cm chunks. Toss them in the oil and then roast them for about 20 minutes for a quick roast at 180C and about 45 minutes for a slower roast at 80C. Check them often to make sure you don't over roast them. You want some bite. Once cooked transfer them to a bowl and sprinkle over the dukkah. Toss so that all the pieces are evenly coated and then pour them onto your salad platter.
  3. Put the broad beans into a bowl. Pour on the vinaigrette and chopped parsley. Mix well and then pour the beans on top of the squash. Finally crumble over the feta and top with more dukkah if you wish.
Recipe by The Botanical Kitchen at