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  • Writer's pictureDavid

Moroccan Butternut Salad

A really lovely, quite different salad popular in North Africa; this version is specifically at home in Morocco

A tasty salad with a difference. The roast squash and chickpeas add a depth of flavour that nicely contracts with the salty feta and the bite and heat of the garlic



butternut squash

olive oil


harissa paste

feta or other salty cheese - like goat's cheese




a tin of chick peas - or dried


pumpkin seeds

white wine vinegar


Watch the video


  • If using dried chickpeas: soak them overnight and wash them thoroughly. Simmer them in water for about 2 hours. Let them cool

  • Peel your butternut squash and dice into bite-sized chunks

  • Mix olive oil, salt and harissa in a bowl and toss your butternut squash in it

  • Roast at 180ºC for 30 minutes

  • Slice the tomatoes

  • Dice the feta

  • Finely chop the garlic

  • Put the tomatoes, feta and garlic in a salad bowl with the juice of the lime

  • Drain your [tinned] chickpeas, take the gourd from the oven and pour the chickpeas over it

  • Sprinkle with paprika and roast for a further 15 minutes

  • Let the roasted stuff go cold!

  • Once it's cold, add it to the bowl and gently mix it all through - you don't want to break up the squash or feta cubes

  • Add a plug of vinegar and a handful of pumpkin seeds

  • Toss it about

#lockdownrecipes #lockdowncooking #salad #feta #butternutsquash #pumpkin #dinnertime #moroccanrecipes

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