How to Serve this Butternut Squash Salad

This salad could function as either a side dish, or as a meal in its own right.

If you’re using it as a side, this recipe would easily serve two people, alongside a tasty vegetarian protein option, or some pasta, or any other meal that needs a little something extra.

Alternatively, it makes a great light lunch – it makes a generous plateful for one person. It’s probably not filling enough to be your main meal of the day, but it was a lovely lunch to munch on while I was working.

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Ingredients and Substitutions

Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.

• butternut squash – I chopped up about half of a medium-sized fresh squash. You can buy it pre-chopped if you’re short on time.
• red onion
• arugula (rocket)
• pine nuts
• hard cheese – I used a hard goat’s cheese, but any similar cheese would be great, e.g. a vegetarian parmesan-style cheese.
• dried oregano (or similar dried herbs – whatever you like best)
• garlic
• lemon (I used fresh lemon, but a bottle of lemon juice will also work)

You could easily add extra ingredients to this butternut squash salad, or swap out any of the ingredients you’re less keen on. Since the butternut squash and red onion are roasted together for this salad, any other vegetables that can roast up at the same time would be an easy addition. For example:

• mushrooms
• eggplant (aubergine)
• bell peppers
• canned chickpeas

You could also add any other raw ingredients that sound good – this really is an adaptable recipe! Some pecans, diced apples, dried cranberries, pumpkin seeds, or any other fun mix-ins would all work well here.

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Ingredients

Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.

• dried lasagne sheets
• vegetables – I used onion, carrots, mushrooms and celery
• canned tomatoes
• basil pesto
• fresh mozzarella
• cream
• vegetable stock (a stock cube + water, jelly stock, or liquid stock all work fine)
• garlic (I used garlic puree from a jar because I hate mincing garlic and the jarred stuff is so much quicker and more convenient)
• dried thyme

What is Chowder?

Chowder is a thick kind of soup, usually made with milk or cream – but this vegan corn chowder uses coconut milk instead, which makes it even tastier.

It’s generally left chunky (unlike a smooth blended soup), which makes it feel much more hearty and filling than a thinner soup. I did partially blend my coconut corn chowder, because it helps to break down the potatoes and corn, making the soup extra thick and creamy – though I didn’t make it totally smooth.

(you can if you want to, though! I’m not the chowder police.)

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Ingredients

Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.

• sweetcorn – I used frozen corn, but you could use canned or fresh corn instead, if you prefer.
• unsweetened coconut milk – use the canned stuff, as it’s thicker and creamier than the kind that’s designed for drinking. I used light coconut milk, but regular would also be great (and would make an even creamier soup).
• onion
• celery
• carrot
• potatoes – you could even try using sweet potatoes (or a bit of both kinds) instead, if you want an extra hint of sweetness in your soup.
• vegetable stock – I used a crumbled stock cube plus some water, but liquid stock would also work well.
• red chilli – just use a small amount to begin with! You can always spice up your soup more later if it needs it, but adding too much chilli is a good way to quickly ruin a tasty soup.
• smoked paprika
• cumin
• garlic

What Is Tabbouleh?

Tabbouleh is a salad that originated in the Eastern Mediterranean, that’s usually made from bulgur wheat, parsley, mint and tomatoes. It’s super simple, but with heaps of flavour.

The traditional tabbouleh recipe is undoubtedly delicious, but I decided to make this version even more tasty by adding a few additional ingredients, like chickpeas, olives, cucumber, and halloumi cheese. They make the salad more hearty too, so it can function as a whole meal on its own.

What is Bulgur Wheat?

If you’ve never had bulgur wheat before, you’re missing out! It’s similar to couscous, in that it’s tiny pieces of wheat-based grain, almost like tiny pieces of pasta. It’s mild and nutty, and just like other grains, it can take on any flavour profile you want it to.

Bulgur wheat is a whole grain, so it’s really good for you too.

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Ingredients and Substitutions

Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.

• bulgur wheat. If you have the choice, go for a fine bulgur rather than a coarse one. Quinoa or couscous would also work, if that’s what you have on hand; check the cooking instructions on the packet if you’re using an alternative grain.
• canned chickpeas
• olives. I used a mixture of whole green olives and sliced black olives, which gave a nice variety of texture and flavour.
• halloumi cheese. The halloumi will be served cold in this salad, and can become a little ‘squeaky’. I personally love this, but if you’re not a fan of cold halloumi, you could easily swap this for crumbled feta or any other cheese.
• pine nuts (or an alternative nut or seed)
• lemon juice (I used fresh)
• fresh parsley and mint
• tomatoes. Use good quality tomatoes with lots of flavour – the ones that smell like a greenhouse!
• cucumber
• vegetable stock. I used a stock cube, which I crumbled into hot water. You can use liquid stock if that’s what you have – just heat it up before adding to the bulgur.

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Ingredients and Substitutions

Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.

• salad leaves – I love to include rocket (arugula) in my salads, because it has a wonderful, peppery flavour. It can be a little intense on its own, so I like to use a mixture of different leaves – this time I used a bagged salad that included rocket, spinach, baby red leaf, and mizuna leaves.
• fresh mozzarella
• fresh peach (make sure it’s a nice ripe one)
• bread – to make homemade croutons. One large slice, or two small slices, is plenty, and it’s totally fine to use slightly stale bread.
• cherry tomatoes (or plum tomatoes, or similar)
• pumpkin seeds
• balsamic vinegar

If you’d like to use different ingredients, try to swap like for like, so you retain the balance of crunchy, sweet, tangy, etc. For example:

• pumpkin seeds could be swapped for pine nuts, chopped walnuts, or cashews.
• fresh mozzarella could be swapped for crumbled feta, cubes of marinated tofu, or halloumi cheese.
• fresh peaches could be swapped for diced plums, apples, strawberries, or a similar juicy fruit.

What Type of Flatbreads Can I Use?

There are so many different kinds of flatbreads in the world – pretty much every country has their own version. Almost all of them will work for this recipe, so choose your favourite!

A few examples:

• tortillas
• pizza bases
• lavash
• pitta bread
• chapattis
• roti
• homemade flatbreads (only 3 ingredients!)

The ones I used this time were actually chapattis – the sort of thing I would usually serve to scoop up big mouthfuls of homemade dal. But bread is bread, and there’s no reason you can’t use it to make these tasty vegetable-topped flatbreads instead!

Ingredients

Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.

• flatbreads (see above!)
• vegetables – I used red onion, bell pepper, mushrooms and tomatoes. You can use different vegetables if you like, but make sure you use veggies that improve with a long cooking time, rather than becoming mushy (I wouldn’t use broccoli, for example). Other Mediterranean-style vegetables would be great, e.g. zucchini (courgette), eggplant (aubergine), or sweetcorn.
• sour cream
• fresh basil – or a dollop of basil pesto instead, if you prefer.
• soft goat’s cheese – if you don’t like goat’s cheese, you could use pretty much any other cheese you like, e.g. pieces of brie, grated cheddar, grilled halloumi, or crumbled feta.
• balsamic vinegar

Printable Instructions

Print

Feta and Roasted Vegetable Crustless Quiche

This tasty vegetarian crustless quiche is packed with roasted vegetables and chunks of feta cheese – so much flavour, and no pastry!

Course Light lunch

Cuisine French

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 6 people

Calories 317kcal

Author Becca Heyes

Ingredients

• 1 red onion
• 1 medium zucchini (courgette)
• 2 bell peppers (I used red and orange)
• ~ 6 medium mushrooms
• 2 Tablespoons oil
• 6 eggs
• 200 ml (~ 3/4 cup) single cream (see notes)
• 1 Tablespoon basil pesto
• 1/4 teaspoon black pepper
• 70 g (~ 1/2 cup) self-raising flour
• 200 g (~ 7 oz) feta cheese, roughly crumbled
• 1 teaspoon butter or oil

Instructions

• Cut the vegetables (red onion through mushrooms) into bitesized pieces (~ 2cm dice), and spread them on a baking tray.
  
• Toss with a little oil, and roast at 180°C (Gas Mark 4 / 350°F) for around 45 minutes, stirring once or twice as they cook. They should end up quite well roasted, so there’s not too much excess moisture going into the quiche.
  
• While the vegetables are roasting, crack the eggs into a mixing bowl, and beat them with a fork or whisk. Add the cream and pesto, and mix again. I also added plenty of black pepper.
  
• Next, add the flour, and beat thoroughly until the mixture is fairly smooth. You can sift the flour through a fine sieve first if you have one – otherwise, just make sure you press any lumps of flour with the back of the fork to mix them in thoroughly.
  
• When the vegetables are well roasted, add them to the egg mixture, along with the roughly crumbled feta cheese (keep the chunks fairly big). Mix to combine – quite gently so you don’t break up the cheese.
  
• Thoroughly grease an 8-inch springform cake tin – I find it easiest to use a pinch of butter and my fingertips. Spray oil also works well. Pour the egg mixture into the tin, and make sure the vegetables are spread evenly around the tin.
  
• Bake for around 45 minutes, or until the quiche is golden brown on top, and no longer jiggly in the middle. If the eggs are browning before they’re fully set, cover the tin with foil and return to the oven (I didn’t need to do this, but it depends on how intense your oven is).
  
• Serve warm or cold.
  

Video

Notes

Different countries seem to offer different kinds of milk and cream, with different names. The cream I used, single cream, is 19% fat, so try to find an option that has a similar amount of fat, or a little less.

Nutrition

Serving: 1slice | Calories: 317kcal | Carbohydrates: 18.3g | Protein: 14.7g | Fat: 21.5g | Saturated Fat: 9.7g | Cholesterol: 206mg | Sodium: 617mg | Potassium: 371mg | Fiber: 1.7g | Sugar: 4.9g | Calcium: 292mg | Iron: 3mg