Eating Well Not Less X The Studio: Staple Recipes for a Healthy 2021
Roasted Butternut Squash Salad with Sundried Tomato Harissa Pesto
Week 1 of our 6-week series, Steph has brought you a vegetarian light lunch. This is easily prepped the night before so there's no fuss while working from home when it comes to making lunch. Or Steph has even given you some tips to make this into a more substantial evening meal.
1 large butternut squash
1 packet of rocket
2 tsp smoked paprika
1 cup sundried tomatoes
½ cup almonds
2 tsp harissa
Juice of ½ lemon
2-3 tbsp extra virgin olive oil
Handful pomegranate seeds
Extra virgin olive oil to serve
1 extra handful of almonds
bashed into chunks to serve
- Chop the butternut squash into chunk approx. 2-3cm in size then place into a roasting tin. Drizzle with oil, 1 heaped tsp of smoked paprika, salt & pepper. Then roast in the oven on 180degrees for ~40mins
- Meanwhile make the pesto by placing the sundried tomatoes, almonds, harissa, 1 tsp smoked paprika, lemon, and 2-3tbsp extra virgin olive oil in a food processor. Season then blitz until smooth. It makes quite a thick pesto, so if you would prefer it thinner then add a little water or extra lemon juice. Spoon into a bowl or jar for later.
- Fill your plate with rocket leaves (I’ve done it on a large platter but you could fill individual Tupperware’s ready for weekday lunches), spoon the butternut squash on top then sprinkle with feta, pomegranate, and the crushed almonds. Before serving add a drizzle of extra virgin olive oil.
'This is a really nice veggie lunch option, I love it served with a dollop of hummus on the side. It’s also really nice with a chicken breast or even with some lamb meatballs for a more substantial meal or dinner!' - Steph
Stay tuned every week as Steph brings you new healthy recipes to try out. Every recipe will have a Vegetarian alternative so they are accessible for everyone. Find out more about Steph below.
Steph - Eating Well Not Less