pumpkin and beetroot salad with mustard dressing

serves 4

1.25 kg (2 lb 12 oz) baby beetroot (beets)

1 tablespoon olive oil

400 g (14 oz) butternut pumpkin (squash)

50 g (1¾ oz/½ cup) walnuts, toasted

150 g (5½ oz/4 cups) mixed salad leaves

80 g (2¾ oz/1¾ cups) baby spinach leaves

1 Lebanese (short) cucumber, halved lengthways and sliced

8 cherry tomatoes, halved

1 cup basil

4 spring onions (scallions), thinly sliced

90 g (3¼ oz/½ cup) sunflower sprouts

MUSTARD DRESSING

80 ml (2½ fl oz/¹/₃ cup) olive oil

2 tablespoons white vinegar

3 teaspoons honey

1 teaspoon wholegrain mustard

1 teaspoon dijon mustard

Preheat the oven to 160°C (315°F/Gas 2–3).

Trim the beetroot leaves, leaving 2 cm (¾ inch) of the stems attached. Gently scrub the beetroot bulbs and pat dry with paper towels. Put into a large bowl, drizzle with half of the olive oil and toss to coat. Wrap each beetroot in foil, place in a large roasting tin and bake for 1 hour, or until tender when tested with a skewer.

Meanwhile, peel the pumpkin, discarding the seeds and cut into small wedges. Place in a roasting tin and lightly coat in the remaining oil. Bake for 25–30 minutes, or until tender and lightly golden.

To make the mustard dressing, combine all of the ingredients in a jar and shake well to combine.

Put the walnuts, salad leaves, spinach, cucumber, tomato, basil, spring onion and sunflower sprouts into a large bowl. Add the mustard dressing and toss well to coat. Serve the salad with the roasted beetroot and pumpkin.

There is something very homey and earthy about root vegetables — this recipe is easy and brings out the best of these vegetable flavours — scrumptious!