Warm squash salad with yoghurt dressing

Warm squash salad with yoghurt dressing

Total: 1 hr 20 Min. | Active: 20 Min.
vegetarian, gluten-free, Low Carb
Nutritional value / people: 222 kcal
, Fat: 11 g
, Carbohydrate: 33 g
, Protein: 3 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Squash

1 ⅕kg squash (e.g. butternut), cut into approx. 3 cm cubes
3 shallots, sliced
2tbsp olive oil
2tsp Dukkah (spice mix)
½tsp salt

Yoghurt dressing

1tsp coarse-grain mustard
1tbsp lemon juice
1tbsp olive oil
3tbsp plain greek yoghurt
1tbsp water
salt and pepper to taste
2tbsp lovage, finely chopped
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How it's done

Squash

Mix the squash and shallots with the oil, dukkah and salt, place on a baking tray lined with baking paper.

To roast

Approx. 1 hr. in the centre of an oven preheated to 200°C.

Yoghurt dressing

Mix together the mustard, lemon juice, oil, yoghurt and water, season. Plate up the squash and shallots, drizzle with the dressing, garnish with the herbs.

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