Ingredients
Ingredients
- 1 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 250-300g precooked chicken or any protein you like
For the Pickled Red Onions
- ⅔ cup white vinegar
- ⅖ cup water
- 2 tsp 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
- 1 tsp tahini
- salt and pepper
Method
Pickled Red Onions
- 1
Slice the onion into rounds.
- 2
Heat 150ml white vinegar with 100ml water and 2 tsp sugar.
- 3
Warm up, then drop the sliced onions in whilst you prep the rest of the meal. I use a Kilner jar.
Roasted Butternut Squash
- 1
Dice the butternut into 2cm cubes.
- 2
Toss in 1 tbsp za'atar spices, salt, a little oil and air fry at 392°F for 10 mins or roast for 25 mins or until golden and soft. You can microwave to speed this up!
Jalapeño Mix
- 1
Blend the whole jar of jalapeños to form a chunky mix. Set to one side, I store in the same jar.
To Serve
- 1
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.
- 2
Add some pickled red onion and scatter over pomegranate seeds.
- 3
Serve with a wedge of lemon.
- 4
Add 100g cooked chicken per bowl.
