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Home > Recipes > Pumpkin, brussels sprouts and beetroot salad with za'atar cheese

Pumpkin, brussels sprouts and beetroot salad with za'atar cheese
( SERVES 4 )

Amanda Laird

Publication: Viva

Viva

Ratings: No ratings yet

Pumpkin, brussels sprouts and beetroot salad with za'atar cheese

Photo by Babiche Martens

No ratings yet

Ingredients

2 cups Pumpkin, peeled and chopped into small chunks
16 Brussels sprouts
4 Beetroot
2 Tbsp Olive oil
¾ cup Cottage cheese
1 Lemon, juiced
2 tsp Za'atar, Middle Eastern spice mix available from gourmet food stores

Directions

  1. Preheat oven to 180C. Toss the pumpkin and sprouts in enough olive oil to lightly cover, season and cook for 30 minutes.
  2. Scrub the beetroot then halve and slice finely. Spread out on a tray, drizzle with a little olive oil, season and cook for 20 minutes.
  3. Mix the cottage cheese with the lemon juice, za'atar and 2 tsp olive oil. Combine the vegetables on plates and serve a dollop of the cottage cheese on the side.
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http://www.bite.co.nz/recipe/905/Pumpkin-brussels-sprouts-and-beetroot-salad-with-zaatar-cheese/

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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