Ingredients
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
To roast
Nut brittle
To serve
How it's done
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Squash
Mix the squash and onions with the oil, salt and pepper, place on a baking tray lined with baking paper.
To roast
Approx. 45 mins. in the centre of an oven preheated to 200°C. Combine the lemon juice, vinegar, oil, honey and chilli flakes in a bowl. Add the squash, mix.
Nut brittle
Bring the sugar and water to the boil in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Add the walnuts, pumpkin seeds and fleur de sel, mix, transfer to a sheet of baking paper, leave to cool. Break the nut brittle into pieces.
To serve
Serve the squash salad with the feta, pomegranate seeds, parsley and mint. Scatter the nut brittle on top.
| Tip: | Use cottage cheese instead of feta. |
|---|
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