ROASTED FIG & SQUASH SALAD
Two fig recipes in every week? Sure I do know however the season is brief and so they’re tremendous yummy and versatile. I got here up with this salad on erev Shabbat the colors to me scream autumn and while you take a look at the substances you’ll see it’s virtually a – with the figs, olive oil, date syrup and pomegranate molasses – making it excellent for Rosh Hashana 🍎🍯

1/2 butternut squash, peeled and reduce into chunks
4-5 figs, checked and reduce into wedges
1 cup of chickpeas, drained
additional virgin olive oil, to drizzle
1/2 tsp thyme
Salt and pepper to style
2 tsp silan (date syrup)
2-Three cup rocket/arugula
pomegranate molasses, to drizzle
Preheat oven to 200°C/400°F
On a lined sheet pan, place butternut squash chunks and chickpeas on it, sprinkle salt, pepper and thyme and drizzle olive oil on prime.
Roast for 15 minutes and take away from oven. Place figs on tray and drizzle some olive oil over figs and silan over complete tray.
Roast for additional 15 minutes or til beginning to char – figs will darken and caramelise
Permit to chill and place on mattress of arugula. Drizzle with some pomegranate molasses earlier than serving
Get pleasure from!
💚 Tanya