27/10/2025
From one tray of roasted vegetables to 3 different meals…
Step 1 - roast a whole butternut squash, 2 red peppers and 2 leeks in olive oil, garlic, ginger and a little salt and pepper
Step 2 - for dinner, chop the roast veg into cubes, add them to a bed of watercress, spinach and rocket, add chunks of cucumber, tomatoes, olives, sun-dried tomatoes and sprinkle with feta cheese. The contrast between the warm veg and salad makes it feel Autumnal.
Step 3 - prep lunch for tomorrow. All the same ingredients with a sprinkle of raisins and pumpkin seeds. Eat this one cold and drizzle with extra virgin olive oil.
Step - blend the leftover roast veg with vegetable stock, chilli flakes, turmeric and smoked paprika for a warming soup. This will keep in the fridge for a few days or you can freeze it.
