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Squash and feta salad
45 m active | 1 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 483
  • Fat about 32g
  • Carbohydrates about 31g
  • Protein about 15g
This is needed
This is needed for 4 people
  • 1.25 kg squash (e.g. butternut), cut into approx. 3 cm cubes
  • 2 red onion, cut into wedges
  • 2 tbsp olive oil
  • 1 tsp salt
  • a little pepper
To roast
  • 3 tbsp apple vinegar
  • 3 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 0.25 tsp chilli flakes (e.g. Fine Food Chile Chipotle)
Nut brittle
  • 20 g sugar
  • 1 tbsp water
  • 30 g pumpkin seeds
  • 40 g walnut kernels, coarsely chopped
  • 0.5 tsp sea salt
To serve
  • 200 g feta, crumbled
  • 1 bunch flat-leaf parsley, finely chopped
  • 0.5 bunch peppermint, finely chopped
  • 1 pomegranate, seeds removed
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And that's how it's done
And that's how it's done
Mix the squash and onions with the oil, salt and pepper, place on a baking tray lined with baking paper.
To roast
Approx. 45 mins. in the centre of an oven preheated to 200°C. Combine the lemon juice, vinegar, oil, honey and chilli flakes in a bowl. Add the squash, mix.
Nut brittle
Bring the sugar and water to the boil in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Add the walnuts, pumpkin seeds and fleur de sel, mix, transfer to a sheet of baking paper, leave to cool. Break the nut brittle into pieces.
To serve
Serve the squash salad with the feta, pomegranate seeds, parsley and mint. Scatter the nut brittle on top.

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