I love this combination of ingredients for salad, wraps, pizza, lasagna and the list goes on. The sour Chermoula brings out the sweetness of the squash and salty Feta adds a creaminess. All with loads of crunch from green beans and walnuts!
1lb Butternut Squash, peeled and diced
1 Tbsp Cumin
Sea salt pinch
8oz Feta diced
10oz Green beans, blanched & refreshed
¼ cup Walnuts crushed
Spring Onions sliced
North African Chermoula Sauce and 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. [[end tab]][[start tab]]