Salad - Roasted Squash and Green Bean with Feta
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Lunch - Brunch - Dinner
- 1lb Butternut Squash, peeled and diced
- Olive Oil
- tbsp Cumin
- Sea salt pinch
- 8oz Feta diced
- 10oz Green beans, blanched & refreshed
- ¼ cup Walnuts crushed
- Spring Onions sliced
North African Chermoula Dressing
Take the peeled and diced butternut squash and toss off in a bowl with olive oil, cumin and a little salt. Roast for 20 minutes at 420℉.
Once cooked keep warm until its time to combine the salad.
Blanch the green beans in boiling salted water for 2 minutes, remove and plunge into an ice bath.
Toss the warm squash with the beans, arugula spring onions together in a bowl and tip onto a serving platter or bowl.
Drizzle salad with Chermoula dressing and sprinkle the walnuts and feta as the final garnishing ingredients evenly over the top and serve.