This is a delightful vegan salad, easy to make, and with a gourmet flare. This recipe serves two, making it a perfect choice for the month of February. It is suitable for a light lunch or supper.
½ small butternut squash, peeled, seeded and cut into ½ inch dice
2 tablespoons of olive oil
2 garlic cloves, crushed
½ teaspoon of dried chili flakes
1 can (13 ounces) of chickpeas, drained and rinsed
2 small zucchinis, coarsely grated
Zest from ½ lemon
¼ cup of chopped flat leaf parsley
So, to start, preheat the oven to 400 degrees Fahrenheit. Place the butternut squash in an oven-proof dish, and brush with some of the olive oil. Roast for twenty minutes; the squash will soften and be slightly browned on the edges.
While the squash roasts, preheat a large skillet on medium heat. Add the remainder of the olive oil, crushed garlic and hot pepper flakes; this, along with the lemon and lemon peel become your flavoring for the salad. While the garlic and hot pepper flakes cook, it infuses the olive oil with wonderful flavors and adds spice to it. Cook for 2 to 3 minutes. Next, add chickpeas and shredded zucchinis,
cook until zucchinis are softened, for another 3 to 5 minutes.
This dish really comes together fast. Set aside and add roasted squash, lemon zest and parsley.
Toss all together and serve.
Preparation time: about 25 minutes
Cooking time: 20 minutes.
Inspired by a recipe found at the House & Garden website (www.houseandgarden.co.uk).
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