Delicious banana muffins with a cinnamon crust
Roasted butternut squash with fetaA rich, filling salad that's oh-so-simple to make.
Prep time: 30 min., makes 4 servings
125 grams Tnuva's Crumbled Sheep Feta
1 butternut squash, peeled and diced into cubes (2 cm thick)
1 garlic clove, crushed and diced
400 grams precooked chickpeas
1/2 purple onion, finely diced
4 tbs. parsley, finely chopped
Freshly-squeezed lemon juice
Salt and pepper to taste
3 tbs. olive oil
For serving: 3 tbs. raw tahini
- Preheat the oven to 220 degrees Celsius and line a tray with baking parchment.
- Place the squash cubes, 2 tbs. of olive oil, crushed garlic, salt and pepper and mix thoroughly so that the squash cubes are fully coated with the dressing. Place on the baking tray and roast until soft, for about 20-25 min. Set aside to cool slightly.
- Place the butternut squash cubes, the precooked chickpeas and the diced onions in a large bowl and mix thoroughly. Season with lemon juice, a tbs. of olive oil, salt and pepper according to taste.
- Drizzle with the raw tahini and crumbled sheep feta. Serve immediately.
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