This popular summer salad, full of peas and broad beans, is perfect for alfresco lunches.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 200°C, gas mark 6. Toss the butternut squash with 2 tbsp olive oil. Season and roast for 35-40 minutes, stirring halfway, until soft and well-coloured. Set aside to cool.
Reduce the oven temperature to 180°C, gas mark 4. Toss the sourdough cubes with the capers and the remaining 2 tbsp olive oil. Season and roast for about 15 minutes, turning at least once, until golden.
Meanwhile, blanch the broad beans and peas in plenty of boiling, salted water for 3-4 minutes. Tip into a colander and refresh under cool water; drain well. Slip any larger broad beans out of their skins and set aside with the peas. Mix the extra virgin olive oil, garlic and vinegar to make a dressing; season and set aside.
At least 30 minutes (or up to 4 hours) before eating, combine the roast squash, toasted bread and dressing in a large bowl, making sure the bread is thoroughly coated. Toss the broad beans, peas and shredded basil through 10 minutes before serving.
Typical values per serving when made using specific products in recipe
Energy | 1,649kJ/ 395kcals |
|---|---|
Fat | 22.2g |
Saturated Fat | 3.2g |
Carbohydrates | 39.3g |
Sugars | 8.1g |
Fibre | 6.5g |
Protein | 9.4g |
Salt | 1.3g |
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
