Warm Butternut, Beetroot and Feta Salad

A warming winter salad which is filling, low in fat and packed with flavour and goodness

Serves 4 people


 

  • 1 small butternut squash (about 500g), deseeded and cut into 2cm cubes
  • 3 small beetroots, peeled and cut into 2cm cubes or a pack of ready cooked beetroot, drained and cut into cubes
  • 1 small red onion, very finely sliced
  • 200 grams low fat feta or salad cheese
  • 1 tablespoon(s) olive oil
  • 1 lemon, juiced
  • 1 clove of garlic, or more if you like garlic
  • 2 tablespoon(s) fresh coriander, washed, drained and roughly chopped
  • 4 tablespoon(s) sunflower seeds, dry toasted

 

  1. Prepare the squash and beetroot and steam until tender.
  2. While it is cooking, prepare the rest of the salad.
  3. Toast the sunflower seeds in a dry pan or under a grill until a shade or two darker.
  4. Chop the garlic with a pinch of salt and work into a paste with the side of a knife.
  5. Mix this with the olive oil, lemon juice and 1 tbsp chopped coriander.
  6. Chop the feta cheese into cubes and mix together with the sliced onions, chopped beetroot, steamed squash and the coriander lemon dressing.
  7. Gently mix the salad together, season with black pepper, and garnish with the sunflower seeds and the remaining coriander.
  8. The feta tends to be salty so no need to add any more salt to the dish.

Method

  1. Prepare the squash and beetroot and steam until tender.
  2. While it is cooking, prepare the rest of the salad.
  3. Toast the sunflower seeds in a dry pan or under a grill until a shade or two darker.
  4. Chop the garlic with a pinch of salt and work into a paste with the side of a knife.
  5. Mix this with the olive oil, lemon juice and 1 tbsp chopped coriander.
  6. Chop the feta cheese into cubes and mix together with the sliced onions, chopped beetroot, steamed squash and the coriander lemon dressing.
  7. Gently mix the salad together, season with black pepper, and garnish with the sunflower seeds and the remaining coriander.
  8. The feta tends to be salty so no need to add any more salt to the dish.

Ingredients

 

  • 1 small butternut squash (about 500g), deseeded and cut into 2cm cubes
  • 3 small beetroots, peeled and cut into 2cm cubes or a pack of ready cooked beetroot, drained and cut into cubes
  • 1 small red onion, very finely sliced
  • 200 grams low fat feta or salad cheese
  • 1 tablespoon(s) olive oil
  • 1 lemon, juiced
  • 1 clove of garlic, or more if you like garlic
  • 2 tablespoon(s) fresh coriander, washed, drained and roughly chopped
  • 4 tablespoon(s) sunflower seeds, dry toasted

 


Additional tips: The main ingredient is butternut squash which is a versatile, inexpensive vegetable rich in vitamins A and C and minerals. Its sweet creamy flesh is delicious hot or cold and carries other flavours beautifully.

For this dish you can use Danish feta cheese, sometimes called “hard salad cheese”, because it has a fraction of the fat (4-10%) found in other cheeses, it also tends to be less expensive.

Recipe from Robin Van Creveld, Community Chef, www.communitychef.org.uk

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