Recipes
Date posted: 26/09/2017
Ingredients
| 1 Butternut squash | cut into even size chunks |
| 3 red onions | cut into 12 wedges |
| Olive oil | 70ml |
| Maldon sea salt | 6g |
| Cracked black pepper | a pinch |
| Tahini paste | 180g |
| Easiyo natural yogurt | 100g |
| Lemon (whole) | 1 |
| Water | 100ml |
| Garlic cloves | 10g |
| Pine nuts - toasted | 30g |
| Parsley - chopped | 50g |
| Za’atar | 10g |
| Preserved Lemons - chopped | 40g |
Method
- Heat the oven to 180°C.
- 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 and roast for 35 minutes until the vegetables are roasted. Remove from the oven and leave to cool slightly before finishing the dish
- Put the tahini and yoghurt into a small mixing bowl then add the lemon juice, water, 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
- Chop the preserved lemons and tumble lightly through the salad