Marrakech Salad

Name: Marrakech Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 500 g butternut pumpkin; 8 roma tomatoes; 200 g green beans; 0.5 red onion; 200 g baby spinach leaves; 200 g feta cheese; 2 tsp dried thyme; 0.25 cup olive oil; 2 tbsp flat leaf parsley; 2 tbsp apple cider vinegar; 2 tbsp olive oil

Butternut pumpkin, roma tomatoes and green beans come together in this Moroccan salad, baked in the oven. It's finished with crumbled feta cheese.

30 min · Serves 4 · Easy

Method

Start cooking mode

Time: Prep 10 min · Cook 20 min · 30 min total
Difficulty: easy

1
Pre-heat oven to 180.C. Line a baking dish with baking paper. Cut pumpkin in 2cm cubes and toss with olive oil & thyme in prepared baking dish.
2
Sprinkle with salt and bake for approx 20 mins until tender. Set aside to cool. Place green beans in a pot of salted boiling water and cook for 6 mins, remove & drain and place into iced water to prevent further cooking.
3
Combine spinach, pumpkin, tomatoes, beans, onions and parsley. and top with crumbled feta cheese.
4
Combine dressing ingredients and drizzle over salad just before serving.

Notes and swaps

Allergens: Not assessed yet. Check each ingredient if you have an allergy.
Swaps: apple cider vinegar: Balsamic vinegar is alcohol-derived, so this recipe uses apple cider vinegar.