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Butternut Squash, Feta and SunBlush Salad with Wheatberries

Butternut Squash, Feta and SunBlush Salad with Wheatberries

A light salad full of beautiful flavours and colours, perfect for a starter or lunch.

  • Serves 4

  • 30 minutes

  • 3 pans

  • Beginner

Suitable for vegetarians

Wheatberries with Quinoa & Soya

Ingredients

  • 1 x 250g pouch of Merchant Gourmet SImply Cooked Wheatberries
  • 1 Butternut Squash, (about 600g)
  • 4 sprigs of sage, leaves removed from stalks
  • 4 tbsp olive oil
  • 125g SunBlush® tomatoes
  • handful of basil leaves, chopped
  • 2 tbsp sherry vinegar
  • 2 tbsp Walnut Oil or Extra Virgin Olive Oil
  • 90g feta cheese
  • Handful pumpkin seeds

Instructions

1.Cut the butternut squash in to slices about 1cm in thickness, remove the seeds and skin, coat with the 4 tbsp olive oil and place on a baking sheet with with the sprigs of sage evenly distributed. Place in a pre-heated oven of 180 C for 20 minutes, or until soft

2.In a mixing bowl, place the wheatberries, and break up any clumps with a fork. Add the SunBlush® tomatoes, fresh basil, vinegar, walnut oil, pumpkin seeds and stir to coat

3.Then gently stir in the butternut squash, and crumble in the crispened sage. Serve with crumbling the feta on top

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