Date posted: 22/02/2018

Roasted squash and Za’atar salad

  • Serves 10
  • Timing: 40 mins
Votes: 0 Average: 0


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. 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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