Autumnal Vegetable salad


For the salad:
  • 1 small butternut squash
  • 2 tbsp olive oil
  • Salt & pepper to taste
  • 1 tsp smoked paprika
  • 150 g tender stem broccoli
  • 200 g fresh edamame beans
  • 250 g cooked puny lentils
  • 2 big handfuls fresh rocket salad
  • A handful of pomegranate seeds & spring onions for garnish

For the mustard dressing:

  • Juice of 1 lemon
  • 2 tsp Dijon mustard
  • 2 tbsp olive oil
  • 2 tsp maple syrup or to taste


  1. Preheat the oven to 180° Fan.
  2. Supported by Zyliss Comfort Chef’s Knife, peel the squash, cut in half, remove the seeds & dice in small cubes. Place the squash cubes on an oven tray, sprinkle with smoked paprika, olive oil, salt & pepper and mix well to ensure the squash is coated well. Roast in the oven for 30-35 mins or until done.
  3. Add tender stem broccoli and boil rapidly for 2-3 minutes. You want the broccoli to be tender yet still a little crunchy. When cooked, drain the broccoli and place in a big bowl of iced water – this will stop the broccoli from cooking further & it’ll preserve its bright green colour. To warm the broccoli up, place it in a sieve and pour boiling water from the kettle over the broccoli.
  4. To prepare the dressing, whisk all the ingredients until well combined. If required, adjust the sweetness of the dressing by adding more maple syrup.
  5. In a big mixing bowl, combine the lentils, edamame beans, rocket salad, warmed up broccoli and roasted butternut squash and mix well. Garnish with pomegranate seeds and sliced spring onions and a generous drizzle of lemon & mustard dressing.