The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Sundried Tomato Beef Chilli with Roast Squash & Balsamic Rocket Salad
Full-of-flavour, British beef mince stews in a warming sundried tomato and chilli sauce. Spoon it over vibrant roasted butternut squash wedges. For the greens? Keep it simple with a crisp mixed salad bursting with juicy plum tomatoes dressed in sweet balsamic.
High protein
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 40g rocket
- 1 tsp dried oregano
- 200g passata (tomatoes, salt, citric acid)
- 2 tbsp balsamic vinegar (Sulphites) (wine vinegar (75%), concentrated grape must (25%))
- 1 tbsp sun-dried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 280g beef mince (british beef mince (10% fat))
- 110g baby tomatoes
- 1 onion
- 1 chilli
- 2 garlic clove
- 1 small butternut squash
Nutritional Information
Calories: 577
Protein: 36g
Carbs: 47g
Fat: 29g
Ingredients
- 40g rocket (use half)
- 1 tsp dried oregano (use half)
- 2 tbsp balsamic vinegar (use half) (Sulphites) (wine vinegar (75%), concentrated grape must (25%))
- 1 tbsp sun-dried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 140g beef mince (british beef mince (10% fat))
- 110g baby tomatoes (use half)
- 1 chilli (use half)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 2 garlic clove
- 1 onion (use half)
- 1 small butternut squash (use half)
Nutritional Information
Calories: 559
Protein: 35g
Carbs: 48g
Fat: 27g
Sundried Tomato Beef Chilli with Roast Squash & Balsamic Rocket Salad
Full-of-flavour, British beef mince stews in a warming sundried tomato and chilli sauce. Spoon it over vibrant roasted butternut squash wedges. For the greens? Keep it simple with a crisp mixed salad bursting with juicy plum tomatoes dressed in sweet balsamic.
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Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7 / air fryer 200C
- Line a baking tray with parchment paper
- Pull out a large frying pan, a medium bowl, a measuring jug & a peeler
Get the squash in the oven
- Peel and halve the squash lengthways (discarding the seeds), then cut into 1cm thick wedges
- Place the squash onto the lined baking tray and toss with 1/2 tbsp oil and a pinch of salt and pepper
- Roast for 22-25 mins / air fryer 16-18 mins, until soft and golden
Do the prep
- Finely chop or crush the garlic. Deseed and finely dice the chilli. Finely dice three-quarters of the onion. Halve the tomatoes (quarter any larger ones)
Get sizzlin'
- Heat the large frying pan with 1/2 tbsp oil on medium-high heat. Once hot, add the beef and diced onion and cook for 5 mins, breaking the mince up with a wooden spoon, until golden brown. Season with salt and pepper
Simmer simmer
- Add the garlic, sundried tomato paste, oregano, half the vinegar, half the tomatoes and half the chilli (for those who'd like the heat) to the pan. Cook for another 2 mins
- Pour in the passata and 150ml hot water (75ml for 1 person). Bring to a boil, then lower the heat and simmer for 8-10 mins, until the sauce thickens slightly. Season to taste
Build the salad & plate up
- Very thinly slice the remaining onion, then add to the medium bowl, along with the rocket, remaining tomatoes, remaining vinegar and 1/2 tbsp olive oil. Season with salt and pepper. Toss to combine
- Share the beef chilli between bowls, with the roasted squash and salad alongside. Garnish with any remaining chilli (for those who'd like the heat)
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