Chimichurri Squash Salad

 

INGREDIENTS

For the salad (serves 4)
1/2 butternut squashed, peeled and chopped
1 tsp paprika
1 tsp garlic puree (or 1 garlic clove crushed)
1 tsp chilli puree (or 1/2 tsp chili flakes)
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1 orange pepper, chopped
2 tbsp pumpkin seeds
1/2 avocado
1 pouch of pre-cooked lentils
1/2 bag rocket/arugula

For the chimichurri sauce

20g garlic puree (3-4 garlic cloves)
40g fresh parsley
80ml olive oil
20ml apple cider vinegar
20g fresh coriander
1/2 tsp ground pepper
10g chilli puree (1/2 tsp dried chilli flakes)

 

METHOD
For the salad

  1. Preheat oven to 180C. Add the butternut squash, oil, garlic puree, chilli puree, salt and pepper to a bowl and tumble with your hands to even coat the squash

  2. Line a baking tray with baking paper and add the squash. Bake for 30 mins.

  3. Add the pepper and pumpkin seeds and return to the oven for a further 15 mins.

  4. Once cooked add the lentils to the squash/peppers on the baking tray whilst they're still hot. Stir in the lentils to heat through.


For the chimichurri sauce

  1. Add all the ingredients to a mini blender/food processor and blitz until smooth. Add a few splashes of water if necessary.

  2. One the lentil/squash mix has cooled, serve it in a big bowl with the rocket and chopped avocado. Pour over the chimichurri sauce and stir it through.

Andri Neocleous

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