Ingredients
Prepare the Delicata Squash
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Delicata squash, small 3 each
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Olive oil, as needed
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Smoked paprika, as needed
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Salt and Pepper, to taste
Prepare the Salad
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Chickpeas, canned 2 cans (470 g)
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Millet, cooked 870 g
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Parsley, chopped 15 g
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Swiss chard, chiffonade 360 g
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Orange, cut into segments 4 each
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Pomegranate seeds 300 g
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Pistachio roasted, crushed 225 g
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Watercress leaves 70 g
Preparation
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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.
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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.