Roasted Squash & Mozzarella Salad
Healthy eating needn't be boring – as this fresh, delicious salad proves. Just a sprinkle some tasty, crunchy Munchy Seeds all over to bring the flavours together, and enjoy the extra benefits of fibre and protein.
Serves
2 (Main) 4 (Side/Starter)
Total Time
50 Minutes
Ingredients
1 medium butternut squash, peeled & sliced into crescent shapes
1 large ball of buffalo Mozzarella, drained
A mix of fresh salad leaves, rocket & salad spinach
2 tbsp of Munchy Seeds Sesame Sprinkles
Drizzle of olive oil, to serve
Squeeze of lemon, to serve
1 tbsp of fresh mint, chopped, to garnish
For the marinade
1 small red chilli, finely chopped
2 cloves of garlic, crushed
1 tsp of cinnamon powder
1 tsp of cumin powder
1 tsp of honey
4 tbsp of olive oil
1 tbsp of red wine vinegar
Salt & pepper
Method
Step 1
Pre-heat the oven to 190°C. Mix all the marinade ingredients together in a bowl then add the sliced squash to coat. Transfer to a baking dish and bake for 25 minutes or until tender. Cool for 15 minutes.
Step 2
Arrange the salad leaves on a platter then spread the squash over the top. Place the buffalo mozzarella in the centre.
Step 3
Sprinkle with toasted sesame seeds, the chopped mint and a drizzle of olive oil with squeeze of lemon.
Recipe courtesy of Munchy Seeds.
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