(Serves 6 as a side) As featured on Click & Grow's blog post - 3 Vegetarian Thanksgiving Recipes for a Meat-Free Holiday
This is a really delicious salad, it can be served as a side to a barbecue or alongside roasted meats, even as a vegetarian main. It has great flavours and textures, soft sweet roasted squash, there's a lovely bite to the charred sweetcorn, then there's the contrast of the salty feta and the crunch of the pumpkin seeds and the lovely tangy lime & herb dressing. If want to make the main elements in advance, you can roast the butternut squash and char the sweetcorn and then assemble the dish at the last minute.
Ingredients:
1 large butternut squash
2 whole corn on the cobs
1 red chilli, deseeded & finely diced
Large handful of fresh coriander (10-15g)
Small handful of fresh mint leaves (5g)
1 tsp of finely grated lime zest (1 lime)
4 tbsps lime juice (2-3 limes)
75ml olive oil
30g pumpkin seeds, toasted
100g feta, crumbled
Extra virgin olive oil for drizzling
Method:
Preheat oven to 220˚C fan
Cut the butternut squash in half (leave skin on), scoop out seeds and cut into large chunks. Place in a bowl and mix with 2 tbsps oil, ½ tsp salt & plenty of coarsely ground black pepper.
Line a baking tray with baking parchment and spread squash over tray skin side down, spreading out well. Roast for 25-30 mins until cooked through and golden brown. Remove from oven and set aside to cool.
1 large butternut squash, Olive Oil, salt & coarsely ground black pepper |
Place a chargrill pan over a high heat, add corn cobs and grill turning regularly to char all over. Remove from heat and when cool enough to handle shave kernels from cob. To do this, hold the corn upright on a board and using a sharp knife slice down sides of cobs to remove kernels.
2 whole corn on the cobs |
Place corn kernels in a bowl, add chilli, lime zest & juice and remaining olive oil, a good sprinkling of salt and all the chopped herbs. Mix well and set aside.
1 deseeded & finely diced red chilli, large handful of fresh coriander (10-15g), small handful of fresh mint leaves (5g), 1 tsp of finely grated lime zest (1 lime), 4 tbsps lime juice (2-3 limes), olive oil |
Toast pumpkin seeds in a dry frying pan.
Arrange squash on a large serving platter, spoon corn salsa on top, sprinkle over toasted pumpkin seeds, followed by crumbled feta and drizzle with some extra virgin olive oil.
Serve.
30g pumpkin seeds, 100g feta, crumbled, extra virgin olive oil for drizzling |
Notes on ingredients:
Everything is widely available, I grow the chilli, mint & coriander in my Click & Grow smart garden.
For more information about Click & Grow smart gardens, see my page Smart Garden where you can read general information and read my various posts about smart gardens and read about exclusive offers.
If you are interested in buying a smart garden please click on this link Click & Grow Store to avail of a year-round discount of 10% in the store and for links to special sales.
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