Squash and feta salad
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- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- 1 ¼ kgsquash
- 2red onions
- 2 tbspolive oil
- 1 tspsalt
- a littlepepper
- 3 tbsplemon juice
- 3 tbspapple vinegar
- 2 tbspolive oil
- 1 tbsphoney
- ¼ tspchilli flakes
- 20 gsugar
- 1 tbspwater
- 40 gwalnut kernels
- 30 gpumpkin seeds
- ½ tspsea salt
- 200 gfeta
- 1pomegranate
- 1 bunchflat-leaf parsley
- ½ bunchpeppermint
Instructions
Step 1
Mix the squash and onions with the oil, salt and pepper, place on a baking tray lined with baking paper.Step 2
Approx. 45 mins. in the centre of an oven preheated to 200°C. Combine the lemon juice, vinegar, oil, honey and chilli flakes in a bowl. Add the squash, mix.Step 3
Bring the sugar and water to the boil in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Add the walnuts, pumpkin seeds and fleur de sel, mix, transfer to a sheet of baking paper, leave to cool. Break the nut brittle into pieces.Step 4
Serve the squash salad with the feta, pomegranate seeds, parsley and mint. Scatter the nut brittle on top.