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Low Protein Beetroot, Butternut Squash and Feta Salad (PKU)
- Chop the butternut squash into small cubes. Add 1 tsp. olive oil, season with salt and pepper, and microwave for 4-5 minutes. Cool for 5 minutes or rinse with cold water once cooked.
- Chop the baby beetroot and white cheese and spiralise the courgette.
- Place the courgette on the base of your salad dish. Top with the beetroot, cheese and butternut squash and drizzle over the balsamic glaze (or your favourite low protein dressing).