top of page
Screenshot 2023-09-28 at 10.15.10.png

Warm Squash, Feta & Pomegranate Salad

Serves 2

1 butternut squash

3 tbsp extra virgin olive oil

1/2 tbsp cumin seeds

1/s tbsp coriander seeds

20g shelled pistachios, roughly chopped

20g whole almonds, roughly chopped

1/2 tsp dried chilli flakes

200g feta cheese

5 tbsp fresh pomegranate. seeds

2 tbsp chopped parsley

1. Preheat the oven to 200 degrees C.  

2. Cut the squash in half and deseed. Peel it if you prefer, but I enjoy the colour, texture and flavour of the skin. Cut into half moon wedges around 1cm thick, then coat with 2 tbsp of olive oil and season well with salt & pepper. Arrange the wedges on a baking tray so they sit in a single layer, taking care not to overcrowd the tray or thee squash will go soggy rather than crispy. Roast for 30 minutes until charred around. the. edges and cooked through. 

3. Meanwhile,  gently toast the cumin and coriander seeds in a dry frying pan over a low heat for 3-5 minutes until the fragrance fills the room. Transfer to a pestle & mortar and crush to a coarse powder.

4. Put the nuts in the same pan and toast over a medium heat, also for 3-5 minutes until just golden. Add to the crushed seeds, along with the chilli flakes and a pinch of salt, then stir together. 

5. Once cooked through, transfer the squash wedges to a platter, crumble the feta on top. Scatter the pomegranate seeds and the chopped parsley. Finish with a drizzle of the remaining oil and a sprinkle of the fragrant nut mixture.

Allergies: Nuts. Dairy.  

bottom of page