Lebanese Spiced Squash and Pepper Salad

with Walnuts and Feta
Look at those colours! This salad tastes as gorgeous as it looks.
Cals 563 · Prot 18 · Carbs 80 · Fat 21
Vegetarian
Low-Carb
Calorie smart
Try Hello Chef Now
45 min
photo
Look at those colours! This salad tastes as gorgeous as it looks.
Cals 563 · Prot 18 · Carbs 80 · Fat 21
Vegetarian
Low-Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
For roast
Butternut squash
600 Grams
Olive oil
3 Tbsp
Salt
0.5 Tsp
Red pepper
2 Piece
Coriander cumin powder
4 Grams
Honey
15 Grams
For salad
Baby spinach
60 Grams
Rocket
40 Grams
Walnuts
30 Grams
Feta cheese
100 Grams
Pomegranate
1 Piece
To serve
Large red chilli
1 Piece
Pomegranate molasses
20 Grams
Olive oil
1 Tbsp
Black pepper
0.5 Tsp

Tips for fussy eaters

Separate some of the vegetables and roast them without the spices. Serve the components separately and let them build their own salads.

Pro tip

Don't rush the roasting vegetables! Roasting the squash and pepper slowly releases their natural sugars.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

photo

1 Roast squash

Preheat the oven to 220°C/200°C fan. Peel the butternut squash, slice it in half and, using a spoon, remove the seeds. Slice the squash into 1cm thick half moons. Place them onto a baking tray. Drizzle with half of the olive oil. Sprinkle with salt. Toss the squash in the oil until coated. Roast for 20 min.
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2 Add peppers

Meanwhile, chop the peppers into chunks. In a bowl, mix the remaining olive oil with the cumin coriander powder, a large pinch of salt and the honey. Once the squash has been roasting for 15 min, add the pepper chunks to the tray. Drizzle with the seasoned olive oil. Roast for 10-15 min further until softened and golden.
photo

3 Prep salad

Meanwhile, rinse and dry the spinach and rocket leaves. Chop the walnuts. Crumble the feta cheese. Finely slice the red chilli. Halve the pomegranate. Hold the halve over a large bowl, seeds facing down. Hit the skin with a wooden spoon, squeezing to release the seeds. Discard the shell and membrane.
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4 Serve

Arrange the roasted butternut squash and peppers on a serving plate with the spinach and rocket leaves. Top with the chopped walnuts, crumbled feta, sliced red chilli (spicy!) and pomegranate seeds. Drizzle with the pomegranate molasses and olive oil. Finish with a grind of black pepper.

Tips for fussy eaters

Separate some of the vegetables and roast them without the spices. Serve the components separately and let them build their own salads.

Pro tip

Don't rush the roasting vegetables! Roasting the squash and pepper slowly releases their natural sugars.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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