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Ingredients

• 3 medium raw beetroot, about 250g each, unpeeled
• 6 tomatoes, halved lengthways
• 8 tbsp extra virgin olive oil
• 1 small (about 600g) butternut squash, peeled, seeds removed and chopped into 3cm cubes
• 1 heads broccoli
• 250 g fresh podded peas, shelled, or 60g frozen peas
• 3 tbsp quinoa
• 2 cloves garlic, chopped
• 200 g chestnut mushrooms
• 2 tbsp lemon juice
• 150 g red cabbage, finely shredded
• 3 tbsp toasted mixed seeds such as sunflower, poppy and sesame
• small handful alfalfa shoots
• French dressing, to serve

Description

Allegra McEvedy’s Healthy Salad Makes A Dramatic Appearance On The Table And Tastes Fab Too

UK TV