Roasted Squash & Feta Salad with Harissa Dressing
This salad is full of contrasts, from the sweet roasted squash to the salty feta and the heat from the harissa, it’s like a party on your palate.
Substitutes:
- No 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 wide. Place them on the tray, drizzle with 1 tbsp of olive oil and season with a generous pinch of salt. Mix until well coated. Roast for 45 minutes to 1 hour - depending on the type of squash you are using - until soft and caramelised.
Meanwhile, cut the feta into cubes to match the size of the squash.
In a bowl, combine the dressing ingredients and season with a pinch of sea salt.
When the squash is ready, allow it to cool slightly before plating. Divide it between two plates, top with the feta, drizzle on the dressing and finish with a sprinkling of chopped coriander. Enjoy!
How to store
Store in an airtight container, in the fridge for up to 3 days.
