Fresh, seasonal & delicious, covered in probiotic goodness.


The Salad:

  • 1 bag of fresh rocket or spinach
  • 50g walnuts or pine nuts
  • 200g tin of chickpeas
  • 1 red onion
  • 1 sweet potato
  • 1 small butternut squash
  • 1 tsp. paprika
  • A handful of pumpkin seeds
  • Salt & pepper

The Dressing:

  • 70ml Bio-tiful Kefir
  • 1 lemon (juice and rind)
  • 1/2 garlic glove finely chopped
  • 1 tsp. mustard
  • 3 tsp. honey
  • Salt & pepper


First pre-heat the oven to 200ºC/Gas Mark 6. Chop the butternut squash and sweet potato into small, equal sized cubes and scatter them onto a baking tray along with the washed chickpeas. Drizzle with olive oil and sprinkle with paprika before roasting for around 40 minutes, or until the cubes are nicely browned. Meanwhile cut the onion into thin slices and mix with your spinach or rocket leaves.

To make the dressing, simply grate the lemon rind into a bowl and squeeze in the juice. Then add the remaining ingredients and whisk well.

To finish, mix the butternut squash, sweet potato and toasted chickpeas with the leaves and onion, sprinkle with nuts and then drizzle over the creamy Kefir dressing.