FREE DELIVERY ON ORDERS OVER £75

 

1 MEDIUM BUTTERNUT SQUASH PEELED AND CUT IN TO CUBES, OLIVE OIL, 1/2 TSP EACH OF GROUND CUMIN, CORIANDER AND CINAMMON, 150G BABY SPINACH (OR OTHER GREEN LEAVES), 100G FETA CUT IN TO CUBES, 2 TBSPS POMEGRANATE SEEDS, 2 TBSPS PISTACHIOS, ROCK SALT AND FRESHLY GROUND BLACK PEPPER

FOR THE DRESSING - GOOD GLUG OF OLIVE OIL, SAME OF WHITE BALSAMIC, 2 MEJDOOL DATES, 1/2 CLOVE GARLIC, 1/4 TSP GROUND CUMIN, SALT AND PEPPER, 3 TBSPS WATER AS NEEDED TO GET THE RIGHT CONSISTENCY

PLACE THE BUTTERNUT SQUASH CUBES IN A BAKING TRAY AND DRIZZLE WITH OLIVE OIL AND ROCK SALT - SPRINKLE THE CUMIN, CORIANDER AND CINAMMON ON TOP AND MIX ABOUT TO COAT EVENLY - PLACE IN THE OVEN AT 180C FOR 25 MINS - LEAVE TO COOL SLIGHTLY

FOR THE DRESSING PUT ALL THE INGREDIENTS IN A BLENDER AND WHIZZ - YOU WILL PROBS NEED TO ADD A SPLASH OF WATER TO HELP IT MIX - ADD MORE OLIVE OIL OR WHITE BALSAMIC TO TASTE

FOR THE SALAD PUT HALF THE SPINACH INTO A BOWL, TOP WITH THE BUTTERNUT SQUASH, SPRINKLE HALF THE FETA, POMEGRANATE AND PISTACHIOS AND THEN DRIZZLE WITH SOME OF THE DRESSING, THEN DO THE SAME AGAIN - SEASON TO TASTE AND THEN EAT IMMEDIATELY

Older Post
Newer Post
Close (esc)

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.

Search

Shopping Basket

Your basket is currently empty.
Shop now