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Winter salad

Spiral Expert

Winter salad

Preparation : 30 min Resting : -
Cooking : 15 min Equipment : Spiral Expert + Tagliatelle & Fusilli Cone
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Serves 4 PEOPLE :
2 butternut squash (600g)
2 raw beetroot (600g)
150 g green beans
100 g diced feta cheese
Salt & pepper
1 lemon
1 tsp Dijon mustard
6 tbsp olive oil
1 tsp thyme
1Preheat your oven to 210°C. Line 2 baking trays with baking parchment.
2Halve the squash lengthways, peel, and scoop out the seeds. Trim each half to fit the feed tube. Spiralize with the TAGLIATELLE cone. Cut into smaller tagliatelles. Arrange them on one of the baking trays and brush with olive oil. Season.
3Peel the beetroot and trim the sides. Spiralize with the FUSILLI cone. Cut into smaller fusillis. Arrange them on the second baking tray and brush with olive oil. Season.
4Bake the vegetables in the oven for 10 minutes.
5Fit the metal bowl. Pour in 500 ml water and arrange the green beans in the steam basket. Run the STEAM programme for 5 minutes. Set aside in a large bowl.
6To make the sauce: combine all the ingredients in a large bowl. Add the vegetables and feta, combine, and season to taste.


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