Plate expectations: Mixed-grain butternut squash salad with tahini dressing
Our in house chef Denise Phillips prepares her latest delicious dish!
We are told that while Queen Esther lived in King Ahasuerus’ palace, she survived on a vegetarian diet of grains, nuts and pulses. This dish is ideal for your Purim Seudah when extra guests are present, or just enjoy any time – it’s delicious!
Preparation time: 30 mins. Cooking time: 40 mins. Serves 4-6
Method
- Preheat the oven to 200°C /400°F.
- Line a baking tray with baking parchment paper. Tip the butternut squash on to the tray. Drizzle with 1 tablespoon oil, season and roast for 20 minutes.
- Blanch the broccoli in boiling water for 2 minutes or steam to al dente. Drain and set aside.
- Make the dressing by placing all the ingredients in the small bowl of the food processor – add 1 to 2 tablespoons water and a pinch of salt. Whiz to make a smooth loose dressing.
- Cook the grains according to the packet instructions, then leave to cool.
- Transfer the grain mix to a large salad bowl. Add the butternut squash, broccoli, herbs, pomegranate seeds and pistachio nuts.
- Remove the skin from the avocado by sliding a dessert spoon between the skin and flesh to remove it in one piece. Place on a chopping board and slice.
- Squeeze over the lemon juice and transfer to the salad.
- Drizzle the dressing over the top just before serving.
Ingredients
- 500g butternut squash – chopped and cut into chunks
- 2 tablespoons rapeseed oil
- 150g thin-stemmed broccoli – cut into pieces
- 200g mixed grain – freekeh, quinoa and spelt mix
- 2 tablespoons fresh mint – leaves only
- 2 tablespoons fresh coriander – leaves only
- 2 small avocados – halved and stones removed
- 1 pomegranate – seeds only
- 30g pistachio nuts – roughly chopped
- For the dressing
- 2 tablespoons tahini
- 1 small avocado – stoned, peeled and rough chopped
- 2 tablespoons fresh mint – leaves only
- Juice 1 lemon
- 1 tablespoon hemp oil
- 2-3 teaspoons clear honey or maple syrup – to taste
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