Cooked beetroot, carrot, red pepper, squash salad w dill yoghurt dressing

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I don’t like my salads to be a chewing chore, so I prefer steaming hard vegetables like carrots and beetroot, unless I am grating them finely in a slaw or Asian dish. These four match well: sweet carrot, earthy beets, waxy squash and fresh crisp peppers. I made this one with dill but rosemary (so good fresh, so bad dried) works like a dream.  I often think we get too stuck pairing herbs with foods in conventional ways that get stuck in one’s particular cultural norm. I was buying fish the other day and mentioned that I was cooking it with mint (see fish recipe) which brought cries of horror from the shoppers behind me. More fool them.

6 peeled carrots cut into bite size chunks, steamed until tender
3 peeled beets cut into bite size chunks, steamed until tender
1/2 butternut squash, cut into bite size chunks, steamed until tender
1 raw red pepper, de-seeded and sliced

Steam the root vegetables, add the red pepper and toss with the dressing.

Dressing
250g Greek yoghurt
1/2 tsp Maldon sea salt
1 garlic clove chopped finely
A squeeze of lemon
A glug of peppery olive oil
10g fresh dill (or use rosemary, chopped finely into the yoghurt)

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