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Butternut & Aduki Bean Yoghurt Salad

Serving: 2| Cooking time: 30 minutes | Skill: Easy

"This is such a quick and easy salad to whip up for dinner. If you can't find Aduki beans, Borlotti or Butter beans would be delicious too."  Tash x


  • 250g butternut squash
  • ¼ tsp cumin
  • 1 tbsp sunflower oil
  • 200g drained cooked aduki beans
  • 1 spring onion thinly sliced
  • 6g sorrel or lambs lettuce
  • 6g dill, chopped
  • 125g goat, sheep or soya yoghurt
  • ½ grated garlic
  • ¼ tsp sumac
  • ½ lemon
  • Pinch of Himalayan pink salt
  • Cracked pepper


  1. Pre-heat oven to 180°C
  2. Chop the butternut squash into 2cm square cubes and cover with the cumin, sunflower oil, a pinch of salt and black cracked pepper before placing in the oven for 25 minutes.
  3. Once out of the oven, put the squash into a bowl with the aduki beans, dill, spring onion and sorrel.
  4. Make the dressing by putting the yoghurt, garlic, sumac, lemon juice and a pinch of salt into a cup and mix thoroughly.
  5. Pour the dressing over the rest of the ingredients and mix well.
  6. Serve either as is, or on a bed of salad.

 Shop the Aduki Bean Salad in our Marketplace;

PRO Fusion Pink Himalayan Salt

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