The ‘Crunch’ Salad 🌽

Came up with this recipe in literally 2 minutes hahaha! Haven’t tasted it yet because I’m fasting but I really hope it tingles your tastebuds! 😁
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Ingredients:

1cup chopped butternut

1cup chopped pumpkin

Handful of almonds and pecan nuts chopped finely

Half a red onion diced

Some cubed feta cheese

Salt and pepper to taste

Coriander to sprinkle over

Strips of phyllo pastery 

2 tabelspoons of mayonnaise 
Method: 

  1. Boil the butternut and pumpkin in a medium pot on high for about 20 minutes or until slightly softened.
  2. In a seperate frying pan, deep fry phyllo pastery until golden and crisp.
  3. Once butternut and pumpkin is cooked, drain water out and leave to cool.
  4. Place in a serving dish, sprinkle red onion, almonds, pecans, feta cheese -ms coriander ontop and place phyllo pastery as well. 
  5. Squirt over some mayo and sprinkle salt and pepper to taste.

Enjoy this yummy, crunchy salad as a side dish to accompany any protein or seafood!
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Happy cooking 💛

Don’t forget to email me pics of the recipes you’ve tried ( sabeharb@gmail.com )

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