Za’atar Chick­peas and But­ter­nut Squash with Hal­loom In­gre­di­ents:

The Amherst News - - COMMUNITY -

1 small (about 1kg) but­ter­nut squash, peeled, trimmed, halved length­wise and seeded

3 cups (750ml) frozen PC Blue Menu Chick­peas

½ pkg (250g pkg) PC Hal­loom Semi-Soft Un­ripened Cheese, sliced into ¼-inch (5mm) thick pieces

2 tbsp (25ml) olive oil

1 onion, finely chopped

4 cloves gar­lic, minced

1 tbsp (15ml) PC Black La­bel Za’atar spice blend

½ tsp (2ml) each salt and pep­per ¼ cup (50ml) pomegranate seeds ¼ cup (50ml) torn fresh mint Sauce:

½ cup (125ml) PC Plain 1% M.F. Yo­gurt

2 tbsp (25ml) chopped fresh mint 4 tsp (20ml) tahini

1 tbsp (15ml) fresh lemon juice

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