Roasted Hot Girl Summer Salad

Name: Roasted Hot Girl Summer Salad
Ingredients: 1/2 butternut squash; 1 red onion; 1 red pepper; 2 garlic cloves; fresh thyme; 1 tin chickpeas; 50g feta; rocket; pomegranate seeds; fresh parsley; 2 tbsp capers; 1 tbsp tahini; 2 tbsp kefir; 1 large lemon, juiced; 2 tsp honey; 1 tsp garlic puree; salt; pepper; 1 tbsp extra virgin olive oil

4 steps

Updated at: Thu, 17 Aug 2023 02:57:27 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories505.3 kcal (25%)

Total Fat21.7 g (31%)

Carbs66.1 g (25%)

Sugars16.2 g (18%)

Protein18.9 g (38%)

Sodium1459.2 mg (73%)

Fiber15.6 g (56%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

0.5butternut squash

50gfeta

2 Tbspcapers

For the dressing:

1 Tbsptahini

2 Tbspkefir

1lemon

large, juiced

2 tsphoney

1 tspgarlic puree

salt

pepper

1 Tbspextra virgin olive oil

Instructions

Step 1

Dice the vegetables making sure the butternut is nice and small so it cooks in time.

Step 2

Dress in olive oil, fresh thyme, smashed garlic, capers, salt and pepper. Roast at 200c fan for 15 - 20 mins mixing half way.

Step 3

Make the dressing by whisking tahini with warm water, add in lemon juice, minced roasted garlic, olive oil and honey. Then finally whisk in the kefir. Season well with salt and pepper. Adjust to taste, adding more lemon juice or honey if needed.

Step 4

To serve, plate a handful of rocket, a scattering of chickpeas, a portion of the roasted vegetable mix, feta, pomegranate and fresh parsley. Drizzle over a generous pour of tahini dressing and dive in.