Seasoned squash and veggie salad

INGREDIENTS

• 1 tsp black pepper
• 2 tsp salt
• 2 tbsp olive oil
• 1 tbsp harissa
• 1 butternut squash
• 1 pinch granulated sugar
• 28 oz can of chickpeas
• 2 tbsp sherry vinegar
• 7 oz radishes
• 3 oz feta cheese
• 1 pack fresh dill
• 2 tbsp pumpkin seeds

TOOLS

• 1 knife
• 1 colander
• 1 oven
• 1 pan
• 1 platter
• 1 roasting tray
• 1 saucepan
• 1 spoon

Halve and deseed the butternut squash.

Cut the deseeded butternut squash halves into wedges.

Drain the chickpeas in a colander.

Cut the radishes into slices and chop the fresh dill. Then crumble the feta cheese with a spoon.

Put the pumpkin seeds in a pan and heat. Cook for 2 minutes, stirring with a spoon. Then remove from the heat to get roasted pumpkin seeds.

Put the butternut squash wedges, olive oil, harissa, black pepper, and 1 tsp salt in a roasting tray. Stir with a spoon until well blended.

Preheat the oven to 390°F for 17 minutes.

Place the roasting tray in a hot oven and bake for 30 minutes. Then remove from the oven and add the drained chickpeas. Mix with a spoon, then put back in the oven and bake for 20 more minutes.

Turn off the heat and remove the roasting tray from the oven.

Put the sherry vinegar, granulated sugar, the rest of the salt, and 1 tbsp of water in a saucepan and heat. Cook for 3 minutes, then remove from the heat. Add the radish slices to the saucepan and mix with a spoon. Set aside for 5 minutes to get pickled radishes.

Transfer the content of the roasting tray to a platter. Add 2 oz of the feta cheese crumbles, three-quarters pack of chopped fresh dill, and pickled radishes. Mix with a spoon until well combined. Then sprinkle with the toasted pumpkin seeds, the rest of the chopped fresh dill, and the rest of the feta cheese crumbles.

It’s ready to be served !