For the salad:
- ½ butternut squash (about 450 g)
- 5 large shallots
- 2 zucchinis (about 250 g)
- 230 g of canned chickpeas
- 180 g of Einkorn
For the marinade:
- 2 tbsp of olive oil
- 2 tbsp of garam masala
- ½ tsp of garlic powder
- ½ tsp of salt
- ½ tsp of mustard powder
For the mint chutney:
- 1 large bunch of cilantro, coarsely chopped
- 1 large bunch of mint leaves, coarsely chopped
- 15 g of fresh ginger, peeled and chopped
- 1 garlic clove, peeled and coarsely chopped
- ½ tsp of chili flakes
- The juice of one lemon
- 125 g of Greek yogurt
- Salt, pepper
Preheat the oven to 190°C.
Peel and chop the squash, shallots and zucchinis.
In a bowl, mix all the marinade ingredients. Add the vegetables and drained chickpeas. Mix to coat the vegetables evenly with marinade.
Transfer to a baking sheet previously covered with a baking mat and spread out the vegetables.
Bake in the oven at half-height for 40 minutes.
Bring a large volume of water to a boil and cook the Einkorn for about 40 minutes. Once cooked, drain and set aside.
To prepare the chutney, place the chopped cilantro and mint leaves, ginger, chili, lemon and a little bit of salt and pepper in a blender. Blend until obtaining a fine consistency.
Add the yogurt and blend again. Set aside in a cool place.
Once the various ingredients are cooked, assemble the salad in the MB Jar transparent container and pour a generous amount of chutney on top. Add a few aromatic leaves on top.