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Shaved Squash, Feta & Mint Salad
This zingy salad is popping with flavours, colours and textures. It’s made with ribbons of butternut squash and courgette tossed with a zesty chilli and mint dressing. They’re mixed with creamy cannellini beans and peppery watercress, then topped with tangy feta and earthy cumin seeds.
Ingredients
- ½ butternut squash
- 1 courgette
- 1 red onion
- 400g tin of cannellini beans
- 1 lemon
- 1 chilli
- 1 tsp Dijon mustard
- 40g honey
- A handful of mint
- 2 tsp cumin seeds
- 50g rocket
- 120g feta
Prep: 25 mins | Cook: 5 mins
Method
1. Slice the butternut squash in half horizontally – for this recipe you will only use the ‘neck’ end, so set the bulb end of the squash to one side. Peel the squash. Using a really sharp knife, vegetable peeler or a mandoline, slice long, wafer-thin strips off the squash. Pop the slices into a large bowl.
2. Slice the courgette into thin rounds. Trim, peel and thinly slice the red onion. Add these to the bowl. Drain and rinse the cannellini beans. Tumble these into the bowl too.
3. Finely grate the lemon zest into a bowl. Squeeze in the juice. Halve the chilli and flick out the seeds. Finely chop the chilli and add to the bowl. Add the Dijon mustard and honey. Drizzle in 2 tbsp olive oil. Season with salt and pepper and whisk together. Taste this salad dressing and adjust the seasoning.
4. Pick the mint leaves off their woody stalks. Finely shred the leaves. Add half to the salad dressing. Set the rest to one side. Drizzle the dressing over the salad and let the veg marinate for 5 mins. This will help the veg soften and pick up flavour.
5. Pop the cumin seeds into a small frying pan and toast for 2-3 mins till popping and fragrant.
6. Add the rocket to the salad bowl, then gently toss to mix. Divide the salad between 2 plates. Crumble over the feta. Sprinkle over the cumin seeds and remaining mint leaves. Serve straight away.
7. Reduce Food Waste
Your extra squash will keep for up to 5 days in the fridge. It’s delicious roasted with garlic and sage then mashed with butter or olive oil, or add it to vegetable soups.
Your extra squash will keep for up to 5 days in the fridge. It’s delicious roasted with garlic and sage then mashed with butter or olive oil, or add it to vegetable soups.
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