Prepare the Delicata Squash

  • Delicata squash, small 3.0 each
  • Olive oil, as needed
  • Smoked paprika, as needed
  • Salt and Pepper, to taste

Prepare the Salad

  1. Prepare the Delicata Squash

    • Cut each squash in half lengthwise, and remove the seeds. Slice the squash into fairly thin half circles.
    • Place on a parchment lined sheet pan, toss with olive oil, and season with smoked paprika, salt and pepper.
    • Roast at 220 C until tender and golden brown. Set aside.
  2. Prepare the Salad

    • For each salad, toss 47 g chickpeas, 87 g millet, 1.5 g parsley, 36 g Swiss chard and 2/5 of an orange segment with 60 ml Hellmann’s Lemon Za’atar Dressing. Toss gently to combine. Season to taste.
    • Plate the salad and top with 30 g pomegranate seeds, 23 g pistachios and 7 g watercress leaves.
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