Seasonal Recipe: September Salad
Mixed Garden Beans, Butternut & Seeds with Oat Milk Yoghurt Dressing
Our veg garden is dripping with different types of beans hanging on their hazelwood trellis. Use whatever beans you have for this delightful September salad – the more variety, the better. We combine the beans with roasted butternut squash, together with sunflower, pumpkin and linseeds for interest and texture. The dressing is made with vegan oat milk yoghurt and English mustard powder, adding a little richness and bite.
Ingredients Serves 4-6
1kg Mixed Beans: Runner, Broad, String, Black or French
1 Butternut Squash, peeled, cored and cut into chunks
80g Mixed Seeds: Sunflower, Pumpkin, Fennel or Linseed
2 tbsp Rapeseed Oil
1 tbsp Honey
Salt and freshly ground Black Pepper
For the dressing
250g Oat Milk Yoghurt
1 tsp English Mustard Powder
2 tsp Cider Vinegar
1 tbsp Honey
To finish
Nasturtium leaves and petals
Method
Preheat the oven to 180°C.
Put a large pan of lightly salted water over a moderate heat and bring up to the boil. Cook each type for 3–5 minutes, then lift out with a slotted spoon and plunge straight into a bowl of iced water to arrest the cooking and preserve the colour. Transfer to a colander to drain.
Mix the butternut squash and the seeds with the oil and honey in an ovenproof dish. Season to taste with salt and pepper.
Place in the oven and cook for 15–20 minutes (or use an air fryer). Test the butternut to see that it is soft right through, then remove from the oven and allow it to cool in its juices.
Make the dressing. Place all the ingredients in a bowl and use a hand whisk or stick blender to mix until well combined.
Transfer the beans to a salad bowl, arrange the butternut on top, scraping all the seeds and juices from the cooking dish, then drizzle with the dressing and decorate with nasturtium leaves and petals.
Serve in the prettiest dish you can find!
This recipe is from An English Vineyard Cookbook, by the Gladwin Family.
Each month includes a seasonal salad and features locally grown ingredients, stunning images and artwork, together with wine recommendations, foraging advice and a rare insight into a year behind the scenes at a family run vineyard.
The cookbook is now available and copies signed by Peter Gladwin are exclusively available at the vineyard cellar door, at our Local & Wild London restaurants or our online shop. Order your copy for £25 from the vineyard online shop →
All proceeds will go to the City Harvest charity.
