This is an exotic, richly flavoured salad, perfect for a substantial starter, light supper or good lunch.
Pre-heat the oven to 200C/gas 6. Put a garlic clove, the cumin seeds, chillies and half a teaspoon of sea salt in a mortar and grind to a paste with a pestle. Stir in three tablespoons of olive oil. Cut the squash in half and scoop out the seeds. Cut the flesh into chunks and drizzle over the seasoned olive oil. Roast in the oven for at least half an hour or until the squash is tender.
Cut the broccoli into florets and steam for five minutes until just tender. Roll the pomegranate on the work surface, pressing it firmly with your palm to release the seeds. Cut open over a bowl and squeeze each half to remove the seeds, scooping out any white pith. Pour through a sieve into a bowl so that you have the juice for the dressing and the seeds for the salad. Mix the juice with the mustard, honey, olive oil and seasoning.
Tear the mint leaves from the stalks and wash with the salad leaves. Dry and put in a salad bowl, crumbling over the goat’s cheese. When the squash is cooked, leave to cool a little. Toss the leaves in the dressing, together with the squash, broccoli and pomegranate seeds. Eat on its own, with bruschetta, tossed with couscous or as a side dish with sausages or grilled chicken.
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Serving Size: 1 Serving (195g) | ||
Recipe Makes: 7 Servings | ||
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Calories: 180 | ||
Calories from Fat: 140 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.5g | 21 % | |
Saturated Fat 2.1g | 11 % | |
Monounsaturated Fat 11g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 53.9mg | 2 % | |
Potassium 428.2mg | 11 % | |
Total Carbohydrate 9.5g | 3 % | |
Dietary Fiber 3.4g | 13 % | |
Sugars, other 6.1g | ||
Protein 3.7g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 180
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