Squash, broccoli & tomato salad with creamy harissa dressing

This warming, vegetable-packed salad is a delicious way to boost both flavour and nutrition in your diet. It’s an excellent choice if you're looking to increase fibre intake to support gut health. Fibre has anti-inflammatory effects in the intestines, helps feed beneficial gut bacteria, and aids in regulating bowel movements.

By adding more vegetables to your meals, you're not only supporting your digestive system but also providing essential micronutrients. The squash adds beta-carotene, broccoli delivers vitamin C, and tomatoes provide lycopene, all of which are known for their anti-inflammatory properties and ability to reduce oxidative stress. Oxidative stress occurs when there’s an imbalance between free radicals and antioxidants in the body, leading to potential damage to cells, proteins, and DNA, which has been linked to chronic diseases and aging.

This salad can also support hormonal health at any age, particularly during perimenopause. The high fibre content helps regulate blood sugar levels, reducing insulin spikes that may contribute to hormone imbalances. The healthy fats from tahini and yoghurt promote hormone production, while the antioxidants in the vegetables and pomegranate aid the body in managing oxidative stress, which can increase during perimenopause. Vitamin C helps the liver detoxify hormones like oestrogen, progesterone, and testosterone before they are excreted through the gut, where fibre plays a vital role. Supporting this detoxification process is crucial for maintaining balanced hormones and feeling your best.

Ingredients

Serves 4 as a main, or 6 as a side

• 1 medium squash, chopped into 1cm half moons

• 1 tsp cumin seeds

• 300g cherry tomatoes

• 200g tenderstem broccoli

• 1 tsp ground coriander

• 3-4 tbsp pomegranate seeds

Dressing

• 4 heaped tbsp Greek or coconut yoghurt

• 1tbsp rose harissa (Belazu)

• 1 tbsp tahini

• Juice of ½ lemon

Method

1. Preheat the oven to 180°C.

2. Place the squash on a baking tray, drizzle with olive oil, sprinkle over the cumin seeds, and season with a pinch of sea salt.

3. Arrange the tender-stem broccoli and cherry tomatoes on a separate baking tray. Drizzle with olive oil, sprinkle with ground coriander and season with sea salt.

4. Roast the squash for 40 minutes and the broccoli and tomatoes for 20 minutes or until tender and slightly caramelised.

5. While the vegetables are roasting, mix the dressing ingredients - Greek or coconut yoghurt, rose harissa, tahini, and lemon juice.

6. Once roasted, layer the vegetables on a large plate or platter and spoon over the dressing.

7. Finish with a scattering of pomegranate seeds for a burst of sweetness and colour.