Grilled summer squash and preserved lemon salad
Grilled squash and preserved lemon salad.
A perfect summer salad, we made this recipe from a spaghetti squash kindly given to us by our neighbors Una and Berian – it’s a wonderful, comforting and unusual pasta salad that’s very versatile! Taking inspiration from the Wicked Healthy book, this is vegan, healthy, and delicious.
This is perfect next to all sorts of things, and works well as a standalone meal – just bulk up with the grilled tofu/halloumi as suggested. Works well with cherry tomatoes, basil, whatever you have lying around.
Preserved lemons are one of our favourite ingredients, for a few reasons – they’re cheap and easy to make, last forever, and taste amazing! They’re also frightfully expensive to buy for some reason, so well worth the effort to make a jar. There’s a recipe here.
Grilled spaghetti squash and preserved lemon salad
Equipment
- grill pan
Ingredients
- 1 Spaghetti squash, peeled and sliced into 1cm slices Any summer squash works here, make sure it's sweet and juicey, and if you can eat it raw, it's fair game!
- 1/4 preserved lemon, finely chopped or minced
- pasta, any shape, cooked according to the packet
- handful of fresh parsley Or any fresh herbs you have lying around
- 2 handfulls baby spinach
- 1/2 cup almonds, toasted and roughly chopped
- Flaked salt, freshly ground black pepper and chilli flakes
- Olive oil and lemon juice
- 250 g Firm tofu or halloumi, cut into steaks Optional
Instructions
- Muddle the minced preserved lemon with 2 tbsp good quality olive oil. Season the squash slices with salt, pepper and olive oil.
- Heat up a grill on very high heat and grill the peeled squash slices until nice char lines appear, then slice up and add to a big salad bowl with the cooked pasta, parsley and/or other herbs, baby spinach, preserved lemon, a good squeeze of lemon juice, a generous amount of black pepper and some chilli flakes. Toss around to combine.
- If doing the tofu, char in the grill after the squash, the slice up and add on top with the almonds and flaked salt. Serve warm with lemon juice, olive oil and flaked salt.
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