Serves
4 People
Cooking Time
45 minutes
Season
Autumn
Winter
Dietary
Gluten Free
Vegan
Vegetarian
Dairy Free
Inspired by a simple Ottolenghi squash recipe, this can be turned into a warm salad, perfect for an evening meal. It takes about 45 minutes, and serves three to four people.
Ingredients:
· 1 squash
· Extra-virgin olive oil
· 1 tbsp rose harissa paste
· Salt and pepper
For the dressing:
· 60g tahini
· Juice of 1 lime
· 2 tbsp soy sauce
· 2 tsp maple syrup
For the salad:
· Spring onions
· Parsley or coriander
· Mixed salad bag
· 1 jar of butter beans
Method:
- Preheat oven to 220°C.
- Chop squash into 2-3cm pieces, then mix with rose harissa, olive oil and salt and pepper. Do this in a bowl and coat all the squash pieces.
- Roast with foil on top for 20 minutes. After 20 minutes, take the foil off and leave to roast another 15-20 minutes, or until it starts to get crispy edges.
- While the squash is roasting, whisk the dressing ingredients together in a bowl. This should create a slightly thick, pourable consistency.
- Wash the salad leaves and place in a bowl. Chop up spring onions and herbs and leave to one side.
- Take the squash out of the oven when it is done, then immediately mix into salad bowl.
- Pour on the wet dressing, and top with chopped up herbs and spring onions. Enjoy!
