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Roasted red pepper, courgette and squash salad with coriander coconut yoghurt

roasted red pepper, courgette and squash salad

As the autumn leaves fall and the games of thermostat wars begin we turn to comfort food to nourish and restore. This warm roasted red pepper, courgette and squash salad is as quick to make as it is to eat!

The sweet and sticky notes of charred peppers, colourful dense squash, and a medley of soft olive oil soaked courgettes served hot from the oven topped with a homemade zesty coriander coconut yoghurt proves that great seasonal eating doesn’t mean loading up on stodge or slaving over the stove for hours.

Feel free to use Greek yoghurt if you’re not dairy free. It totally works too. Leave out the almonds for an AIP friendly version.

roasted red pepper, courgette and squash salad

It’s like the comforting hug of a best friend.

Serves 2

Ingredients

  • 2 pointed sweet red peppers (250g)
  • 2 large courgettes (700g)
  • 1/2 of a butternut squash (350g)
  • 2 tablespoons of extra virgin olive oil
  • Pinch of sea or pink himalayan salt
Coriander yoghurt
  • 200g of coconut of Greek yoghurt
  • 12g of fresh coriander, stalks removed
  • Juice of 1/2 of a lemon
  • Zest of 1/2 of a lemon
  • 1 tablespoon of extra virgin olive oil
  • Pinch of sea or pink himalayan salt
To serve
  • 30 g of almonds
  • Sprinkling of fresh coriander (3g)

Method

Preheat the oven to 190C (fan assisted.)

Slice the peppers in half lengthways. Remove the seeds and stalk.

Peel the butternut squash and remove the seeds. Remove the ends of the courgettes.

Chop the peppers into quarters (about 2 inches in length), the courgettes into rounds about 1cm thick and slice the butternut squash into fine slices. Option to chop the squash into small cubes if you prefer.

Place the peppers and courgettes on one baking tray. Toss with 1 tablespoon of olive oil and a pinch of salt.

Place the sliced squash on another baking tray and mix with 1 tablespoon of olive oil and a pinch of salt.

Roast both in the oven until soft and slightly charred. The peppers and courgettes take about 40 minutes and the thin pumpkin slices, 20 minutes (if you cubed the pumpkin it may take longer, 30 – 40 minutes.) Give them a stir halfway through to prevent sticking.

Meanwhile place the almonds on a baking tray and roast in the oven for 6 minutes until golden. Removed from the oven and allow to cool.

Coriander yoghurt

Blitz all the dip ingredients together in a food processor like a Magimix. Alternatively, chop the coriander very fine and stir through. It tastes much better if you can blitz it though.

Serve the roasted vegetables straight from the oven with a good dollop of coriander yoghurt and top with toasted almonds and a sprinkling of fresh coriander.

Roasted red pepper, courgette and squash salad with coriander yoghurtRoasted red pepper, courgette and squash salad with coriander yoghurt

Roasted red pepper, courgette and squash salad with coriander yoghurtRoasted red pepper, courgette and squash salad with coriander yoghurtSaveSave

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