Date posted: 22/02/2018

Roasted squash & Za’atar salad

  • Serves 10
  • Timing: 55min


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


  1. Pre-heat the oven to 180c.
  2. Peel and cut the butternut squash into even sized chunks.
  3. Peel the red onion sand cut into 1/12ths.
  4. Put the butternut squash and red onion wedges into a large bowl, add the oil, salt, black pepper and toss well.
  5. Place onto an oven tray and roast for 35 minutes until the vegetables are roasted. Remove from the oven abd leave to cool slightly before finishing the dish.
  6. Mix the tahini and yogurt with the lemon juice, water, garlic and salt and whisk until combined.
  7. Toast the pine nuts until golden brown.
  8. Place the roasted vegetables on a plate and drizzle over the dressing.
  9. Finish with the pine nuts, chopped parsley and the za’atar.
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