INGREDIENTS
- Romaine lettuce
- Butternut squash
- White onion
- Walnuts
- Feta cheese
- Canned chickpeas
- Pomegranate seeds
- Flat parsley
- Greek yoghurt
- Mustard
- Lime
- Cumin
- Olive oil
- Salt & pepper
RECIPE
- Cut the butternut into small pieces. Drizzle some olive oil in top and season with cumin, salt and pepper. Bake this in the oven for at least 20 min at 180°C
- Drain the chickpea liquid from the can and rinse them
- Chop the salad it into 1-2 cm pieces and rinse it
- Add the roasted butternut, chickpeas, pomegranate seeds, walnuts and crumbled feta cheese to the salad
- Finely slice some onion and add it to the salad as well
- Chop parsley
- Make a vinaigrette from greek yoghurt by mixing it with olive oil, a small teaspoon of mustard, lime juice, chopped parsley, salt and pepper. Add some water to dilute the dressing