Ingredients
- ½ sweet squash diced into 2 cm cubes
- Salad leaves
- Bunch of mint, roughly chopped
- ½ block of feta cheese (either goat or cow)
- 1 packet pinenuts, lightly roasted (optional)
- 2-3 medium brown onions, thinly sliced
- 2 Tablespoons brown sugar
- 1-2 Tbls balsamic vinegar
- 2 Tbls oil
- Olive oil and balsamic for dressing the salad
SWEET SQUASH, FETA AND CARAMELISED ONION SALAD
Method
- For the caramelised onions: Heat oil in a large frying pan over low heat (Don't use a Teflon coated one)
- Add the onions and a good pinch of salt and cook very slowly for 15-20 minutes, stirring occasionally to prevent them from catching - don't be tempted to turn the heat up because the onions will burn
- When onions have softened and have a bit of colour, add sugar and balsamic and cook onion over low heat for a further 5-10 minutes, stirring occasionally, until sticky and caramelised
- For the squash: Put the squash on a flat baking tray, drizzle with some oil and season with salt and bake 180c oven for 25 mins - till browned
- Put it all together: Scatter the salad leaves on a large platter or in a shallow dish, scatter over the pumpkin, feta, caramelised onions and pinenuts, gently toss together
- Drizzle with olive oil and balsamic over and a sprinkle of mint to finish
Comments
Thanks to Wairuna Organics for providing the sweet potato squash used in the demonstration.
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