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Summer Sharing Salad

BBQ season is upon us and we love it!   There is nothing better than spending time with friends and family late into the summer evenings.  These longer days just leave you feeling so excited to do more with time, don’t you think?

We have found the perfect addition too an impressive BBQ spread that will add some colour,  great nutrients and an extra bit of flavour.  Making it the perfect dish to take to your friends on your social summer evenings.

SCROLL DOWN FOR RECIPE…

 Butternut Squash, Kale & Chickpea Sala

 

 

This delicious recipe was found at AnEdibleMosaic.com  and after giving it a few minor adaptations to make the recipe simpler to follow it has fast become a favourite of ours.

INGREDIENTS FOR SALAD

Half of large Butternut Squash / 650g (Chopped into 1 inch squares)

150g Wholewheat Giant Cous Cous (Cooked)

1 bag of Kale  (Remove stems and finely chop)

250g can of Chickpeas (Drained)

1 Red Onion (chopped into small)

1 tbs Olive Oil

Pinch of Salt & Pepper

INGREDIENTS FOR DRESSING

2 tbs Olive Oil

2 tbs Apple Cider Vinegar

1 tsp Dijon Mustard

1 tsp Honey

Pinch of Salt & Pepper

STEP ONE

Line a baking tray with baking paper and lay out the chopped squash on to it, add the 1 tbs Olive oil and a pinch of salt and  pepper.  Coat the squash with the oil using your hands.  Place in to a pre-heated oven at 200 degrees for 20-30 minutes (or until soft). Make sure you turn the squash over half way through to ensure it cooked evenly and doesn’t burn.  Once cooked remove from oven and leave to cool.

STEP TWO

In a small bowl whisk all of the dressing ingredients together gently and set to one side.

STEP THREE

In a large mixing bowl add the kale, chickpeas, cous cous, onion, and squash and mix together. Drizzle the dressing over the ingredients and using your hands toss it into the salad evenly. Serve with your mains and enjoy!