Warm winter salad with roast pepper dressing

  • Preparation time: 20 minutes
  • Cooking time: 35 minutes
  • Total time: 55 minutes

Serves: 6-8


750g squash, cut into chunks
280g jar grilled peppers in oil
200g brown rice
1 small garlic clove, chopped
1 tsp wholegrain mustard
1 rosemary sprig, leaves picked
2½ tbsp red wine vinegar
6 savoy cabbage leaves
2 ripe avocados, sliced or cut into chunks
3 tbsp pumpkin seeds


1. Preheat the oven to 200°C, gas mark 6. Spread the squash out on a baking tray and toss with 2 tbsp oil from the pepper jar. Season and roast for 35 minutes, until tender and just golden. Meanwhile, cook the rice according to pack instructions; drain.

2. For the dressing, whizz the peppers and their remaining oil in a food processor with the garlic, mustard, rosemary leaves and vinegar to a thick dressing; season. Stack the cabbage leaves on top of each other. Cut the central stalks out in one go, then roll the leaves up and shred. Transfer to a mixing bowl and toss vigorously with 2 tbsp pepper dressing, ‘bruising’ and crushing the cabbage in the process.

3. Tip the drained rice into the bowl with ½ the remaining dressing, the squash, avocado and pumpkin seeds. Toss gently to mix, then spoon over the remaining dressing (or leave lightly dressed and save the remaining sauce for a green salad or pasta another day).