Roast Squash, Fennel & Umeboshi Salad

A recipe inspired by Hemsley + Hemsley.

Be creative with the wonderful array of colourful seasonal veggies available at the moment!


Serves 2 as a light lunch or supper

Salad ingredients

60g quinoa (red or white, ideally soak 8 hours or overnight, then drain and rinse for maximum nutrition and digestion)
6 thin slices of Red Kuri or other seasonal squash
10-20 green beans (if available) or a bunch of curly kale, chopped
1 medium fennel, quartered
1 tbsp sesame seeds
1 tsp coconut oil
1 red onion, thinly sliced
A few sprigs of fresh mint and coriander

Umeboshi dressing ingredients

1 tbsp umeboshi puree
2 tbs water
4 tbs sesame oil
1/2 inch piece of ginger
1 tsp tamari
1 tsp raw honey/syrup
optional – a little fresh red chilli to your taste


  • Preheat the oven to 200 degrees
  • Drain and rinse the quinoa in water or stock. Cooke according to instructions, 10-15 mins.
  • Quarter the fennel and slice the squash and run with coconut oil before roasting until tender.
  • Toast the sesame seeds in a dry pan and set aside.
  • Steam the beans or kale for a few minutes until tender.
  • Prepare the dressing by blending them all together (or chopping very finely and whisking).
  • Finely chop the red onion and herbs and mix with the toasted seeds.
  • Arrange the quinoa on the plate, and pile the roast and steamed veggies on top.
  • Sprinkle the onion, herbs and seeds around.
  • Drizzle with the nutritious dressing and enjoy.

Nutritional info

Umeboshi plums are used extensively in Asia and as part of a macrobiotic diet.  It has been revered since ancient times, both as a food and potent health tonic.

Their powerful acidity has a paradoxical alkalinizing effect on the body, it is said to neutralise fatigue, stimulate the digestion, and promote the elimination of toxins. Find out more here…


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