1 x 400g can butter beans, drained, rinsed
7 tablespoons olive oil
1 teaspoon sumac
500g baby beetroot
1 head radicchio
2 Royal Gala apples, sliced just before assembling the salad
1 small bunch watercress
1 cup (loosely packed) dill fronds
100g feta
3 tablespoons Greek yoghurt
3 tablespoons olive oil
3 tablespoons cold water
2 tablespoons fresh dill, finely chopped

When it comes to salads I often think of colours, and what better way to celebrate autumn than with a vibrant red salad? I’ve chosen Royal Gala apples but any red-skinned apple would be fine.


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2.Combine the feta, yoghurt, olive oil and water in a small food processor or stick blender and whizz until smooth.
3.Season with black pepper and stir in the chopped dill. Chill.
5.Pat the beans dry with kitchen paper to remove any excess moisture.
6.Toss with 1 tablespoon olive oil and sumac and spread them on a baking sheet.
7.Bake at 200°C for 20-25 minutes until the skins are crispy and golden. Remove from oven and sprinkle with salt.
8.Cut the baby beetroot in half lengthwise (I like to leave the tails on), dress in 3 tablespoons olive oil, season with Maldon sea salt and roast at 200°C for 20-25 minutes, until roasted and slightly caramelised. Set aside to cool to room temperature.
9.Remove any slightly wilted outer leaves from the radicchio, then trim the base to release the leaves.
10.Once separated, give the leaves a good soak in cold water and spin dry.
11.To assemble, put the radicchio, beetroot, sliced apples, watercress and dill in a large bowl and add salt and pepper.
12.Randomly splatter with about 5-6 tablespoons of the feta dressing and about 2 tablespoons olive oil.
13.Gently mix by hand, but don’t overmix – you don’t want everything evenly coated in the dressing, just randomly dressed with pockets of feta dressing. Put onto a large serving platter.
14.Add 1 tablespoon olive oil to the roasted butter beans for some gloss and sprinkle over the top. Serve immediately.

Recipes & food styling Marc Weir / Photography Amber-Jayne Bain