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    Warm Squash and Beetroot Salad

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    Warm Squash and Beetroot Salad

    • Vegetarian

    Serves: 2

    Ingredients

    • ½ 500g pack Waitrose Butternut Squash (frozen)
    • 175g baby new potatoes
    • 4 medium eggs
    • ½ 250g pack Waitrose Baby Beetroot
    • ½ 70g pack Waitrose Lamb's Lettuce
    • Waitrose Cooks' Ingredients Balsamic Glaze

    Method

    1. Roast a 500g pack Waitrose Butternut Squash (frozen) according to the pack instructions.
    2. Meanwhile, place 350g baby new potatoes in a pan, cover with cold water and bring to the boil, then simmer for 10-15 minutes until tender. Drain thoroughly.
    3. Place 4 medium eggs in a pan of cold water and bring to the boil, then simmer for 3-5 minutes depending on whether you like the yolks soft or hard. Cool slightly under cold water, then peel and discard the shells.
    4. Cut the potatoes in half and place in a large bowl with the roasted squash, 50g pack Waitrose Lamb’s Lettuce and 250g pack Waitrose Baby Beetroot. Mix quickly until combined.
    5. Divide between 2 serving dishes and top with the boiled eggs, cut into quarters. Drizzle with Waitrose Cooks’ Ingredients Balsamic Glaze.

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