
This hearty winter salad combines roasted squash, potatoes, peppers, and carrots with a creamy butter bean hummus for a filling meat-free meal. Peppery arugula and a bright lemon dressing keep it fresh, while walnuts add extra texture and richness.
Preheat the oven to 220C/200C fan/gas 7. Bring a saucepan of water to a boil, add the potato wedges, and cook for 5 minutes. Drain well and let them steam-dry for a minute or two.
Place the potatoes, butternut squash, peppers, red onions, and carrots in a large roasting tin in a single layer. Toss with 1 tbsp rapeseed oil and the thyme, then roast for 25 minutes, turning once halfway through, until the vegetables are starting to soften and caramelize.
Meanwhile, make the hummus. Drain the butter beans, reserving a few tablespoons of the canning liquid. Measure out about 300 g of the beans and blend with the garlic, smoked paprika, 1 tbsp rapeseed oil, 3 tbsp lemon juice, 1 tsp lemon zest, and 3 tbsp bean liquid until smooth. Add up to 2 more tbsp bean liquid if you want a looser texture, then stir in the chopped walnuts.
In a small bowl, whisk together 1 tbsp lemon juice and the remaining 1 tbsp rapeseed oil to make a simple dressing.
Stir the remaining butter beans into the roasting tin and return the vegetables to the oven for 5 minutes, just until the beans are heated through.
Spread the hummus over serving plates or a platter. Spoon the hot roasted vegetables on top, drizzle with a little of the lemon dressing, and finish with the arugula. Serve warm.
For easier blending, use a food processor and add the reserved bean liquid gradually until the hummus is silky. If you do not have rapeseed oil, olive oil works well. Store leftovers in an airtight container in the refrigerator for up to 3 days; keep the arugula separate and reheat the vegetables before serving.




