Recipes

Fire roasted butternut squash with garlic and herbs

Name: Fire roasted butternut squash with garlic and herbs
Yield: 1 servings
Ingredients: 1 Plain flatbreads; 60g Greek style yogurt; 30g Harissa paste; 1 Chickpea sweet potato & pepper tagine; 60g Roast oregano & garlic butternut; 30g Sliced pickled red onion; 30g Pomegranate seeds; 5g Dukkah spiced seeds; 1g Micro coriander; 3ml Chilli oil

A vibrant vegetarian dish of fire-roasted butternut squash with garlic and herbs, paired with a rich chickpea, sweet potato, and pepper tagine. Finished with pomegranate seeds, pickled red onion, dukkah seeds, and a drizzle of chilli oil, served with warm flatbread.

30/09/2025

Serves 1

Rating

Votes: 1 Average: 5

Ingredients

Plain flatbreads	1
Greek style yogurt	60g
Harissa paste	30g
Chickpea sweet potato & pepper tagine	1
Roast oregano & garlic butternut	60g
Sliced pickled red onion	30g
Pomegranate seeds	30g
Dukkah spiced seeds	5g
Micro coriander	1g
Chilli oil	3ml

Method

Prepare the flatbread: Heat the flatbread and keep warm.
Make the yoghurt mix: Stir the yoghurt and harissa together and set aside.
Heat the main components: Warm the tagine and butternut squash until hot.
Assemble the dish: Place the squash and tagine onto the plate, spoon over the harissa yoghurt, then add pickled onions and pomegranate seeds.
Finish: Sprinkle with dukkah seeds, garnish with micro coriander, drizzle with chilli oil, and serve with the warm flatbread.