Warm Autumn Butter Bean and Roasted Squash Salad
with Zhoug Yoghurt and Greek Style Cheese
Fall in love with salads again with our Warm Autumn Butter Bean and Roasted Squash Salad. Squash, homemade croutons, butter beans and a punchy zhoug yoghurt dressing heroes the veg and makes this perfect for autumn.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Red Onion
1 unit(s)
Butternut Squash
1 sachet(s)
Roasted Spice and Herb Blend
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
100 grams
Chopped Kale
30 milliliter(s)
Cider Vinegar
(Contains Sulphites)
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
45 grams
Zhoug Style Paste
1 carton(s)
Butter Beans
50 grams
Greek Style Salad Cheese
(Contains Milk)
Not included in your delivery
2 tsp
Sugar for the Dressing
2 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve and peel the red onion, then cut each half into 3 wedges.
Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 2cm chunks.
Pop the butternut and onion onto a large baking tray. Drizzle with oil and sprinkle over the roasted spice and herb blend. Season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast the veg on the top shelf until golden and cooked through, 25-30 mins.
Meanwhile, tear the ciabatta into roughly 2cm chunks. Pop the ciabatta onto another baking tray in a single layer.
Drizzle with oil, season with salt and pepper and toss to coat well. Add the kale to the other side of tray, drizzle with oil, season with salt and pepper and toss to coat. Set aside for now.
In a large bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper and set your dressing aside.
In another small bowl, combine the yoghurt with half the zhoug. Set aside.
Drain and rinse the butter beans in a sieve.
When there is about 7-8 mins of veg roasting time remaining, pop the crouton and kale tray onto the middle shelf of your oven and bake until the croutons are golden and the kale is crispy, 7-8 mins.
Meanwhile, pop a medium saucepan on medium heat (no oil).
Once hot, add the butter beans, then stir in the remaining zhoug (add less if you prefer things milder). Cook until warmed through, 2-3 mins, then remove from the heat.
When everything's ready, add the roasted veg, butter beans and croutons to the dressing bowl.
Crumble in the Greek style salad cheese and toss together. Taste and add more salt and pepper if needed.
Share the warm salad out between your serving bowls and drizzle over the zhoug yoghurt to finish.
Enjoy!
