Roast squash & hummus winter salad

• small potatoes↗4

  (about 320g), skin-on, cut into wedges

• butternut squash↗320g g

  cut into long thin slices

• red and yellow or green peppers2

  deseeded and cut into big chunks

• red onions↗3

  (about 320g), cut into thick slices

• carrots↗200g g

  halved lengthways and cut into thick slices

• rapeseed oil↗1 tbsp tbsp
• fresh thyme leaves↗1 tbsp tbsp
• rocket↗30g g

  to serve

• x 400g cans butter beans2
• large garlic cloves↗2

  sliced

• smoked paprika↗1 tsp tsp
• large lemon↗1

  zested and juiced

• rapeseed oil↗2 tbsp tbsp
• walnuts↗25g g

  chopped

Step-by-step instructions

1. 1

   Heat the oven to 220C/200C fan/gas 7. Boil the potatoes for 5 mins, then drain and leave them to steam dry. Tip all of the vegetables, including the steam-dried potatoes, into a large shallow roasting tin where they can fit in one layer, and toss gently with the oil and thyme. Roast for 25 mins.

2. 2

   Meanwhile, make the hummus. Drain the butter beans, retaining the water. Weigh 300g of the beans and put in a bowl with the garlic, smoked paprika, 1 tbsp of the rapeseed oil, 3 tbsp lemon juice, 1 tsp lemon zest and 3 tbsp bean liquid and blitz until smooth. Add another 2 tbsp bean liquid for a smoother consistency, if you like. Stir in the walnuts. In a separate small bowl, mix 1 tbsp lemon juice with the remaining rapeseed oil.

3. 3

   Once the vegetables are soft, stir through the reserved beans and return the tray to the oven for 5 mins to warm through. To serve, spread half the hummus over two plates. Top with half the roasted vegetables then spoon over a little of the lemon and oil mixture, saving some for another meal. Scatter over the rocket and serve. Will keep chilled in an airtight container for up to three days. Reheat the vegetables in a microwave until piping hot.