Recipes
Date posted: 22/02/2018
Ingredients
| 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 |
Method
- Pre-heat the oven to 180c.
- 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
- 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
- Toast the pine nuts until golden brown and set to one side
- Once the vegetables are cooked and chilled slightly place onto a serving plate and drizzle over the dressing
- Finish with the pine nuts, chopped parsley and the za’atar