Roasted Squash, Sausage & Feta Salad
Dietary Key: E, NN, GF, DF, WF, C, S
Cooked sausages are amazingly versatile, and can replace a piece of meat in many recipes. Try serving them cooked and chopped up in a salad like this one with sweet squash, tangy feta and creamy tahini dressing.
Recipe created by Natural Chef, Ceri Jones.
1. Pre-heat oven to 180°C (fan). Toss the cubed squash in the olive oil and salt and roast in the oven for 35 minutes until soft. Remove and cool.
2. 5 minutes into cooking time, add the sausages laid out on a roasting rack, to allow the fat to drip off. Cook for 30 minutes, then cool and slice each sausage on an angle into 4 pieces.
3. Meanwhile make up the dressing. Whisk the tahini with the water and lemon juice until they are smoothly combined. It may look like it is curdling during the whisking, but keep going. Add the garlic, salt, z’ahtar, and black pepper and stir in. Store in the fridge until ready to serve.
4. In a mixing bowl, toss the cooled cooked squash with the sliced sausages and the leaves. Transfer to a large serving platter, scatter over the feta and drizzle over the dressing.
Top tip: You can buy a pre-mix of Z’ahtar from a herb & spice delicatessen or some supermarkets. It is traditionally a mixture of dried marjoram, thyme, sesame seeds, cumin and sumac.
1 medium butternut squash, peeled, deseeded and chopped into small cubes
1 teaspoon olive oil
¼ teaspoon salt
4 debbie&andrew’s Harrogate 97% Pork Sausages
60g mixed salad leaves like rocket, baby chard, and watercress
50g feta cheese, cubed into small pieces
2 Tablespoons tahini
3 Tablespoons water
1 teaspoon apple cider vinegar
1 clove garlic, minced
¼ teaspoon salt
1 teaspoon z’ahtar
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|E||No eggs are used in this recipe|
|LC||Low carbohydrate (Less than 20g of net carbs per portion)|
|NN||No tree-nuts or peanuts used in this recipe|
|P||Paleo although the sausages contain preservatives|