Search
  • David

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

INGREDIENTS

butternut squash

olive oil

salt

harissa paste

feta or other salty cheese - like goat's cheese

garlic

tomatoes

lime

a tin of chick peas - or dried

paprika

pumpkin seeds

white wine vinegar

Watch the video


METHOD

  • 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

38 views2 comments

©2020 by Foodopolis. Proudly created with Wix.com