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Serves 4, adapted from makemoreofsalad.com


  • 800 g pumpkin or butternut squash
  • 4 raw beetroot
  • 3 carrots
  • 2-3 tbsp rapeseed oil
  • 2 tsp cumin seeds
  • Pinch dried chilli flakes
  • Salt and pepper
  • 2 tbsp hazelnuts roughly chopped
  • Big handful salad leaves
  • 100 ml coconut or soya yoghurt
  • 1 lime


  • Heat the oven to 200c. Peel the pumkin, beetroot and carrot and chop into bite size chunks.
  • Lay in a baking tray and drizzle with half the oil.
  • Sprinkle with the cumin seeds and chilli, season well.
  • Toss the veg until well coated and roast for 30 mins.
  • Toast the nuts in a dry pan then set aside.
  • Once the veg is done tip salad onto a large plate, spoon on the roast veg over the top then scatter with hazelnuts.
  • Mix together the yoghurt and zest of 1 lime, dollop over the veg and drizzle with the remaining oil, lime juice and a pinch of salt and pepper.