Plate expectations: Mixed-grain butternut squash salad with tahini dressing

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

1. Preheat the oven to 200°C /400°F.
2. 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.
3. Blanch the broccoli in boiling water for 2 minutes or steam to al dente. Drain and set aside.
4. 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.
5. Cook the grains according to the packet instructions, then leave to cool.
6. Transfer the grain mix to a large salad bowl.  Add the butternut squash, broccoli, herbs, pomegranate seeds and pistachio nuts.
7. 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.
8. Squeeze over the lemon juice and transfer to the salad.
9. 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