Sweet Chilli Squash & Feta Salad

Posted: October 1st, 2018 - In Chilli, Fridge Heros, Gluten Free, Healthy eating, Light Meals, Meals, Newtons, Recipes, Salads, Sweet Chilli & Honey Sauce, Vegetarian

This top notch vegetarian salad makes the most of seasonal squashes & baby pumpkins Available in greengrocers & farmers markets in autumn, we love the combination of our Sweet Chilli & Honey Sauce, Squash & Feta. The Sweet Chilli Sauce caramelises as it roasts and turns all sticky, if you like it spicy just add more chilli flakes, or chop a fresh chilli & add to the salad.

Serves 2
Ingredients
1 Small to Medium Squash (just make sure you can eat the skin)
1 large pinch sea salt
Few grinds of Black Pepper
2 pinches of dried chilli flakes
4 tbsp of MightyFine Sweet Chilli & Honey Sauce
½ Pomegranate, seeded
100g Feta, crumbled
1 Handful of pistachios, chopped
2 tbsp Pumpkin seeds, toasted
MightyFine Spiced Apple & Honey Balsamic vinegar
Baby leaves or Rocket

Method
Preheat the oven to 180°C and prepare a large baking tray with a sheet of baking parchment.
Wash the squash and then cut in half, remove the stalk & base & de-seed it with a spoon. Then cut into fairly thick slices about 1cm wide. In a bowl mix together the sea salt, some black pepper, chilli flakes & the Sweet Chilli & Honey Sauce and coat the slices of squash either side in the mix. Lay them out on the baking tray & roast for 25 minutes, checking after 15 minutes to make sure the edges aren’t burning. Whilst they are roasting, prepare the salad, dress your leaves of choice in a few tablespoons of Spiced Apple & Honey Balsamic Vinegar and arrange on two plates. Roughly chop the pistachio nuts, toast the Pumpkin seeds & prepare the Pomegranate seeds. Once the squash is tender lay the warm slices over the leaves, crumble over the Feta, add the Pistachios, Pumpkin seeds, Pomegranate seeds & fresh chilli if you like more heat. Season to taste.

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