Now THIS is a good lunch, if we do say so ourselves. The subtle warmth of the chilli, mixed with the sweet beetroot & toasted nuts makes a taste filled Autumn salad. Want to know how to make it? Read on!
ROASTED CHILLI SQUASH AND MIXED NUT SALAD
Ingredients: Oil, Canterbury Wholefoods Chilli flakes, Butternut Squash, Rocket, Parsley, Beetroot, Cucumber, Cashews, Pine Nuts, Sunflower Seeds and Pumpkin Seeds. • Pre-heat oven to 200 degrees, and get a baking tray with Olive Oil/Rapeseed Oil as preferred nice and hot. • Wash your squash, but don’t peel. Dice into generous chunks. • Place into the heated oil; add a pinch of salt and a large pinch of dried chilli flakes. • Roast in the oven for 35-40 mins. • Whilst Squash is cooking, prepare your salad. • Layer leaves of Rocket, Parsley, Cucumber and Beetroot on your serving dish. • In a dry frying pan, add the cashews, Pine Nuts, Sunflower Seeds and Pumpkin Seeds and heat for around 5 mins, until the nuts are brown and the seeds begin to pop. • Add the Squash to your salad when cooled and the nuts straight away. • Crumbled Feta cheese over this tastes great if you eat dairy.
• Also serve with San Amvrosia Houmous.
Let us know in the comments if you try this, and what you thought? We'd love to hear from you 💚🌿🌰🥜🍁💚#SaladDoesntHaveToBeBoring