Pumpkin, feta cheese, and cilantro salad


  • 1 butternut squash
  • 1 feta cheese
  • 20g of cilantro
  • 100g of virgin olive oil
  • 30g of sherry vinegar
  • 10g of honey


Peel the squash and cut it into half-centimeter thick slices.

Place the squash along with some salt and oil in a vacuum bag and cook for half an hour at 90°C in a SmartVide sous-vide cooker.

Emulsify the vinaigrette by mixing the virgin olive oil, sherry vinegar, and honey.

Plate the squash slices with crumbled feta cheese and fresh cilantro leaves. Dress with the prepared vinaigrette.

In this recipe, the sous-vide technique ensures that the squash is cooked evenly, preserving its flavor and texture. This technique also facilitates portion standardization and improves preservation.

Chef’s notes