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The Carey Mulligan Salad - Roasted Squash, Butter Bean + Avocado salad with Zingy Honey Mustard Dressing
Carey Mulligan is a certified BEAN CHAMP. And she confessed her bean obsession on an episode of Off Menu podcast. Her signature serve includes charred veggies, creamy feta + velvety, tender QUEEN BUTTER BEANS. Just 6 key ingredients alongside a honey mustard dressing, this salad is hearty enough to be dinner, and it's the one people ask for when you bring it to a gathering.
Ingredients
For the salad
1 jar Queen Butter Beans - drained
1 medium butternut squash (about 800g), peeled and cut into 1cm thick cubes
2 tbsp olive oil
40g pine nuts
2 large ripe avocado, chopped
200g feta, crumbled
For the dressing
100ml extra virgin olive oil
Juice of 1 lemon
1 tbsp apple cider or white wine vinegar
1 tsp Dijon mustard
1 tsp honey
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Directions
Heat the oven to 220°C (200°C fan). Toss the squash in olive oil, season with salt and pepper and spread over a large tray. Roast for 30-35 minutes, turning halfway, until tender and charred at the edges.
Meanwhile, shake the dressing ingredients together in a jar or bowl with a good pinch of salt and pepper until thick and glossy.
Toss the butter beans in a bowl with a few tablespoons of the dressing and leave them to soak it up while the veg roasts.
Toast the pine nuts in a dry frying pan over a medium heat for 2–3 minutes, shaking often, until golden. Keep an eye on them because they catch fast.
Tumble the roasted veg onto a large platter with the dressed beans and avocado. Scatter over the feta and pine nuts and spoon over more dressing to serve.
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