Roasted squash and Za’atar salad

Method Print recipe

1. Pre-heat the oven to 180c.
2. Put the squash and red onion wedges in to a large bowl then add the oil, 5g of the salt and black pepper and toss well. Place onto an oven tray
3. Put the tahini and yoghurt into a small mixing bowl then add the lemon juice, water, half the chopped parsley, garlic and 1g of the salt. Whisk until combined and place to one side
4. Toast the pine nuts until golden brown and set to one side
5. Once the vegetables are cooked and chilled slightly place onto a serving plate and drizzle over the dressing
6. Finish with the pine nuts, chopped parsley and the za’atar

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