We often associate the freshness of salads with summer. However, this autumn version salad is to die for! Your Bibo will be useful to you to reproduce it… 😉
Here is the recipe for roasted butternut, feta and young shoots.
Ingredients :
- 1 butternut squash (500g)
- 1 handful of young shoots
- 100g feta
- 1/2 pomegranate
- A handful of Bibo
- 1 drizzle of hazelnut oil
- Salt, pepper and olive oil
Recipe
Preheat the oven to 180°C (th.6)
Peel and cut the butternut squash into slices.
Place the squash slices on a baking tray lined with parchment paper, drizzle with a drizzle of olive oil and bake for around 20 minutes.
Cut the feta into cubes.
Rinse the young shoots.
Mix all the ingredients and drizzle with a drizzle of hazelnut oil, sprinkle with pomegranate seeds and BIBO seeds which add crunch, and enjoy!
PS: You can also make a more complete salad with a quinoa or chickpea base 😉