Bill in the kitchen | Bill's - Breakfast, Lunch and Dinner
Bill in the kitchen

Bill’s Autumn Allotment Salad

Serves 4-6


  • 3 large carrots, cut in half lengthways
  • 2 medium parsnips, quartered lengthways
  • 2 red onions, cut into quarters
  • 2 medium beetroot, peeled and cut into quarters
  • Half a butternut squash, peeled and cut into bite-sized pieces
  • Handful purple sprouting broccoli
  • 6 garlic cloves, crushed
  • 6 sprigs of thyme
  • 3 sprigs rosemary
  • Olive oil
  • Salt and pepper
  • Large handful cavolo nero, shredded
  • 300g hummus
  • 250g cooked red and wild rice, or spelt or quinoa or a mixture
  • 150g cooked chick peas
  • Two large handfuls of salad leaves
  • 125g blue cheese or goat’s cheese
  • Pomegranate seeds
  • Munchy seeds to sprinkle over

Honey Mustard Dressing

  • 3 tbsp good olive oil
  • 1 tbsp balsamic vinegar
  • 1tsp mustard
  • 1tsp honey
  • Pinch of salt

Put all the ingredients in a jar. Put the lid on and shake until combined.

Preheat oven to 180°c

Place the carrots, parsnips, onions, beetroot, squash, broccoli, garlic and herbs in a baking tray. Drizzle with olive oil, sprinkle with salt and pepper and stir to make sure all the veg have oil on them. Place the tray in the oven for 40 minutes or until all the veg is cooked through. Make the dressing. When cooked, set the vegetables aside. Steam or stir fry the cavolo nero until just wilted. Take off the heat.

Spread the hummus on to a large platter. Discard the rosemary and thyme and gently stir the vegetables into the cavolo nero and rice mix. Add the chick peas. Add half the dressing and stir this through too. Layer all on to the hummus. Drizzle the remaining dressing across the top. Crumble on the cheese, sprinkle with the pomegranate seeds, add a final sprinkle of salt and pepper, and serve.