Herby quinoa, feta & pomegranate salad
A Middle Eastern-style meze bowl with healthy grains, parsley, mint and coriander
Squash, feta & pine nut tart
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- a little plain flourfor dusting
- 500g pack puff pastry
- 2 tbsp onion chutney
- 2 tbsp harissa
- ½ butternut squashpeeled, deseeded and very thinly sliced
- 200g pack feta cheesecrumbled
- 1 tbsp pine nut
- small bunch mintleaves picked
- large handful rocketleaves
Nutrition: per serving
- kcal676
- fat43g
- saturates21g
- carbs55g
- sugars9g
- fibre3g
- protein17g
- salt3g
Method
step 1
Heat oven to 180C/160C fan/gas 4. Put a large baking tray on the middle shelf to heat up. On a floured surface, roll out the pastry to a 30cm square. Trim the edges, lightly score a 1cm border around the edge of the tart, and prick the centre all over with a fork. Transfer the pastry base to a sheet of baking parchment.
step 2
Mix the chutney and harissa, and spread over the middle of the pastry. Arrange the squash in one layer over the top, then season. Put the tart on the hot baking tray and bake for 30 mins.
step 3
Remove the tart, scatter over the feta and pine nuts, and bake for 20 mins more. Scatter over the mint and rocket to serve.
