To mark the first day of 'National Vegetarian Week', we have asked one of our local, catering experts, The Cambridge Dining Company, to treat us to a tasty recipe from one of their fantastic restaurants.
The Cambridge Dining Company are part of an independent group of 7 restaurants and an event catering company based in Cambridgeshire, with one of their stunning eaterys being the historic Millworks located in the centre of Cambridge.
Working alongside the team at CDC, our friends over at Millworks have sent over a delicious salad recipe, perfect for a Summers lunch or light meal in the evening. Delish!
Feta & Pomegranate Salad with Roasted Squash & Red Onion
Serves 4 (Starter) or 2 (Main) | Difficulty: Easy
160g Feta Cheese
4 Small Red Onions
1 Butternut Squash
2 Sprigs Thyme
A glug of Olive Oil
Salt & Pepper
1. Start by blowtorching the surface of the feta until lightly charred. Place the block of feta back in the fridge to firm up.
2. Pre-heat the oven to 200 °C/180 °C Fan/Gas Mark 6. Whilst the oven heats up, peel the red onions and squash. Cut the head of the squash into 1 inch squares and cut each onion into eight wedges.
3. On a roasting tray mix together the red onion, butternut squash and thyme leaves with a glug of olive oil and salt and pepper until well coated. Roast the vegetables for around 20 minutes or until soft and caramelised.
4. To assemble, place the butternut squash, red onion and salad leaves on a plate. Top with the pomegranate seeds and a little of the pomegranate juice. Crumble over the feta cheese. Finally, make a simple dressing using equal parts lemon juice and olive oil, seasoned with salt and pepper. Drizzle the dressing over the salad and serve.
Thank you to Millworks for this mouth-watering recipe! Better dig out the blow torch....
The GG's x