- Butternut squash 2kg
- Red onions 3
- Pure olive oil tin 70ml
- Everyday Favourites cooking salt 6g
- Everyday Favourites cracked black peppercorn 1g
- Tahini paste 180g
- Dale farm low fat natural yogurt 100g
- Lemon 1
- Water 100ml
- Garlic 10g
- Everyday Favourites Chinese pine kernels 30g
- Parsley 50g
- Za'atar 5g
Roasted squash and za'atar salad
Roasted squash and za'atar salad
Try our Middle Eastern inspired Roasted squash and za'atar salad recipe... more inspirational recipes are over on our website
Ingredients
Method
1) Pre-heat the oven to 180c.
2) Peel and cut the butternut squash into even sized chunks.
3) Peel the red onion sand cut into 1/12ths.
4) Put the butternut squash and red onion wedges into a large bowl, add the oil, salt, black pepper and toss well.
5) Place onto an oven tray and roast for 35 minutes until the vegetables are roasted. Remove from the oven abd leave to cool slightly before finishing the dish.
6) Mix the tahini and yogurt with the lemon juice, water, garlic and salt and whisk until combined.
7) Toast the pine nuts until golden brown.
8) Place the roasted vegetables on a plate and drizzle over the dressing.
9) Finish with the pine nuts, chopped parsley and the za’atar.
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