Mere Bites | Superfood Salad

This Superfood Salad, courtesy of Head Chef, Mark Fletcher,  packs a punch of flavour, vibrance and energy-boosting ingredients to get you feeling fresh and energised. The perfect accompaniment to a delicious barbecue…


3 medium raw beetroot, about 250g each, unpeeled
6 tomatoes, halved lengthways
8 tbsp extra virgin olive oil
1 small squash, peel, seed and dice into cubes
1 head broccoli
60g frozen peas defrosted
3 tbsp quinoa
2 cloves garlic, chopped
200 g mushrooms, sliced
2 tbsp lemon juice
150g red cabbage, finely shredded
3 tbsp toasted mixed seeds such as sunflower, poppy and sesame
small handful of baby watercress
French dressing, to serve


1. Preheat your oven to 200C/180C fan/gas 6.

2. Put two of the beetroot in a small roasting tray with a good sprinkling of salt and about 100ml water. Cover with foil and roast on the top shelf of the oven until a knife goes easily into the beetroot, which should be about 80-90 minutes

3. Lay the tomatoes cut-side up on a baking tray, season with salt and drizzle with 2 tablespoons of the olive oil. Bake them in the oven for about 1 hour on a very low heat

4. Place the butternut squash on another baking tray and roll them in a little oil and plenty of salt and pepper. Roast in the oven on the middle shelf for 45 minutes, they must be kept moving while cooking so they don’t char

5. Next you need to prepare the other ingredients. Bring a saucepan of lightly salted water to the boil and blanch the broccoli florets and peas for 2 minutes. Lift them out with a slotted spoon into a colander and place in iced water to cool

6. Tip the quinoa into the broccoli water and stir; then simmer for 15 minutes. Drain and leave to cool.

7. Heat a frying pan until hot, add 1 tablespoon of olive oil and when hot, lightly fry the garlic for a moment, swiftly followed by the mushrooms. Season with salt, pepper and the lemon juice and remove them from the pan with a little bite left in the mushrooms

8. Place the shredded cabbage in a bowl. Peel and grate the remaining raw beetroot and mix with the cabbage.

9. When the roasted vegetables are cooked, leave them to cool, however peeling the beetroot when it is still warm is a lot easier, and then cut into cubes

9. Add all the ingredients to the bowl and mix thoroughly, fold in the dressing, check the seasoning and serve

This can also be served with a lightly grilled piece of fish or chicken to add a bit of healthy protein.