Monday, 1 February 2016

Warm Squash , Farro and Rocket Salad with Moroccan Spiced Chutney #TheEnglishProvenderCpchutney #Jaramnestychallenge #Foodies100



The lovely folks at The English Provender Co sent me these delicious jars of Chutney. The package included Jars of Moroccan Spiced Chutney and Grated Hot Horseradish. I am a great fan of English Provender Chutneys, actually my favourites are Hot Chilli and Red pepper also Sweet tomato and Chilli. I am so glad that they sent me Moroccan Spiced Chutney, as I am fond of Moroccan spices and it's foods.




Reason behind sending these jars of chutney, they have set a challenge for us, we have to create some delicious and tempting recipes by incorporating one of the chutneys and share it on our blog and also enter the competition set by The English Provender Co. So, This post is an entry into the #JarAmnesty Challenge with The English Provender Co and Foodies 100"

Here I am with my entry 'Warm Squash, Farro and Rocket ( Arugula ) Salad with Moroccan Spiced Chutney.' Whatever there is in this salad, it's all an absolute favourite. This salad tasted so good, very well balanced flavours and textures of salad was fantastic. Along with sweet and tangy flavours there was a subtle spiciness from the Moroccan Spiced Chutney and was pleasing to my taste buds, the chewy and nutty salad definitely kept me full for a longer period !This salad was so delicious, almost it was meal in itself !



I used Moroccan Spiced Chutney to roast the squash, also to marinate the cooked faro and chick peas and made salad dressing by incorporating chutney.


You will need :-


  • 1 cup peeled, cubed , washed and pat dried squash
  • 2-3 tsp. Moroccan Spiced Chutney
  • 1/2 cup quick cook farro ( No need to soak )
  • 1/2 cup boiled chick peas 
  • 1/2 cup rocket leaves
  • 2 Clementine , peeled 
  • 1/4 cup mixed finely chopped herbs like coriander, mint and parsley
  • 2-3 tbsp. pomegranate seeds
  • 3 tbsp. blanched almonds
  • 2 tbsp. lightly roasted Pistachio slivers
  • 2 tsp. Moroccan Spice blend
  • 1 tbsp. Goji berries 
  • 3 tbsp. extra virgin olive oil
  • 3-4 tbsp. Clementine juice
  • 1 tsp. lemon juice
  • salt to taste


Method :-
Pre heat the oven to gas mark 5-6.
In a big bowl place cubed squash pieces.
In a small bowl combine 2 tsp, Chutney, 2 tbsp. oil 2 tsp. Moroccan spice blend.
Pour half of the mix on top of the squash, mix well.
Transfer the squash on a baking tray and roast for 30-40 minutes or until cooked but not mushy.
Meanwhile cook faro ( it will take 12 minutes ) according to packet instruction.
Drain the water, add boiled chick peas, Goji berries and add chutney, oil and spice mix.
Leave it aside.
Lightly roast the blanched almonds.
Make salad dressing by mixing Clementine juice, olive oil, lemon juice and Moroccan Spiced Chutney. leave it aside.
Once squash is roasted, add squash into the cooked and marinated faro and chick peas, finely chopped herbs, rocket leaves, almonds, Clementine segments and pomegranate seeds and mix gently.
Pour salad dressing, check seasoning and then mix.
Garnish with Pistachio slivers and serve.
Enjoy !  












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2 comments:

The greatest good you can do for another, is not just share your riches, but reveal to them their own.
Disraeli

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