This article was written for Annabel & Grace, which is now part of Rest Less.
Found this recipe when I leafed through the latest Tesco magazine and thought it might appeal to CW readers because it is a) scrummy and b) inexpensive and c) uses up leftover bread and d) looks very colourful and pretty which should cheer everyone up during this snowy weather. I have omitted the dried Italian herbs they suggested and replaced with mixed toasted seeds (as soooo much nicer).
Serves 4
Takes 25 mins
Skill level: easy peasy (even I can do this one)
INGREDIENTS
1lb beetroot, peeled and cut into chunks
Half butternut squash, peeled and cut into chunks
2tbspns olive oil
200g (or whatever quantity you happen to have in your bread bin) stale bread, torn into chunks
2 garlic cloves, finely chopped
1 red chilli, deseeded and finely chopped
Handful fresh basil, shredded
2oz baby leaf salad
1 red onion, sliced
For the dressing
3 tbspns red wine vinegar
1 tbspn olive oil (pref. extra virgin)
Toasted mixed seeds
METHOD
Preheat oven to 220 degrees
Line a baking tray with foil.
In large bowl, toss beetroot and butternut with 1 tbspn olive oil, then spread on baking tray and roast for 25 mins.
Toss the bread chunks with the garlic, chilli and remaining olive oil.
Take veg out of oven and add bread and cook for 5 mins until bread is crisp and golden. Transfer to a warmed serving dish.
Whisk dressing ingredients, season and pour over dish. toss to combine, then leave to cool for 5 mins.
Add the basil, salad leaves and red onion then…. gobble it all up. Actually, please eat it slowly as that is so much better for your digestion and your satiation point.