Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
Ingredients
- 1 diced butternut squash
- Za'atar or any spice you like!
- 2 red onions
- White wine vinegar & sugar to pickle
- Spinach for the base
- Feta
- Hummus
- Jarred jalapeños
- 1 cucumber
- Pomegranate seeds
- Approx 250–300 g precooked chicken or any protein you like
For the Pickled Red Onions
- 150 ml white vinegar
- 100 ml water
- 8 g sugar
For the Roasted Butternut Squash
- 1 tbsp za'atar spices
- salt
- a little oil
For the Optional Yoghurt Tahini Dressing
- 1 tbsp yoghurt
- juice of one lemon
- 1 tsp honey
- 6 g tahini
- salt and pepper
Method
Pickled Red Onions
Slice the onion into rounds.
Heat 150ml white vinegar with 100ml water and 8 g sugar.
Warm up, then drop the sliced onions in whilst you prep the rest of the meal. I use a Kilner jar.
Roasted Butternut Squash
Dice the butternut into 2cm cubes.
Toss in 1 tbsp za'atar spices, salt, a little oil and air fry at 200 °C for 10 mins or roast for 25 mins or until golden and soft. You can microwave to speed this up!
Jalapeño Mix
Blend the whole jar of jalapeños to form a chunky mix. Set to one side, I store in the same jar.
To Serve
Lay a base of the spinach, 30g crumbled feta, a handful of roasted squash, and 1 heaped tbsp hummus, make a dip with the back of your spoon and place 1 tsp jalapeño into the dip.
Add some pickled red onion and scatter over pomegranate seeds.
Serve with a wedge of lemon.
Add 100g cooked chicken per bowl.
