Fire roasted butternut squash with garlic and herbs

Method Print recipe

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