Roasted Squash & Feta Salad with Harissa Dressing
This salad's got real range - sweet roasted squash mixes with salty feta and the kick from the harissa to create a feast of colourful flavour.
Substitutes:
- No crown prince squash? Use butternut squash, pumpkin or sweet potato instead.
- No lemon? Use lime instead.
- No coriander? Use parsley instead.
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 60 minutes
Servings: 2
Ingredients:
700 g squash (we used crowd prince squash)
1 tbsp olive oil
150 g feta
15 g fresh coriander
For the dressing:
1 tbsp rose harissa paste
½ lemon (juiced)
2 tbsp extra virgin olive oil
Recipe:
Preheat the oven to 220C/200C fan/gas mark 8 and line a tray with baking paper.
Peel, deseed and chop the squash into small cubes, about 2cm big. Add them to the tray, drizzle with 1 tbsp of olive oil and season with a generous pinch of salt. Mix until well coated. Roast until soft and caramelised (45-60 minutes, depending on the type of squash you're using).
Meanwhile, cut the feta into cubes to match the size of the squash.
In a bowl, combine the rose harissa paste, lemon juice and olive oil and season with a pinch of salt.
Once cooked, allow the squash to cool and divide between two plates. Top with the feta, drizzle on the dressing and sprinkle over some chopped coriander to finish. Enjoy!
How to store
Store in an airtight container in the fridge for up to 3 days.
