Bold Bean Co
Your Cart
Your cart is empty
LET US KNOW WHAT YOU THINK
Dietary key
-
V
Vegetarian
-
V*
Vegetarian Option
-
Ve
Vegan
-
Ve*
Vegan Option
-
G
Gluten-Free
-
G*
Gluten-Free Option
-
D
Dairy-Free
-
D*
Dairy-Free Option
Roasted Squash, Chickpea + Pecan Salad with Tahini Dressing
This is an EXCLUSIVE recipe from Jane Lovett's new cookbook: "The Get-Ahead Christmas Cook".
"A simply put together multi-textured salad, roasted in one tin, which is equally good as a side or main course, served warm or at room temperature. Topped with a knockout lemony tahini dressing, the fresh ingredients are long lasting, and the remainder, being store cupboard, make it ideal for whipping up over the festivities. Suitable for vegetarians, and for vegans as well by substituting plant-based yoghurt or simply using extra lemon juice or water in the dressing"
Photo credit: Tony Briscoe.
Ingredients
1 butternut squash (about 1kg), peeled, de-seeded and cut into 2–2½cm chunks
2 large or 3 medium red onions, each cut into 8 wedges through the root
3 tbsp of olive oil
2 good pinches of dried chilli flakes, or more to taste
1 x 570g jar Queen Chickpeas, drained, rinsed + patted dry
75g pecan nuts, toasted and halved lengthways
30g dried cranberries (optional)
1 tablespoon pumpkin seeds, toasted
1 tablespoon pomegranate seeds (optional)
For the Tahini dressing1 tablespoon tahini
1 tablespoon thick Greek-style yoghurt (or plant-based alternative)
½ tablespoon olive oil
1 garlic clove, crushed (more, if you like)
juice of ½ lemon
1/4 teaspoon salt
Shop The Recipe
Directions
Preheat the oven to 220°C/200°C fan/gas 7.
Put the squash and red onions into a large, shallow roasting tin in a single layer. Drizzle with the olive oil, sprinkle over the chilli flakes and some seasoning, mix together to coat and then shake the tin to spread the vegetables out in one layer.
Roast at the top of the oven for 30 minutes, then turn the vegetables over, add the chickpeas to the tin and roast for a further 15 minutes or until tender and charred in places. If serving warm, transfer to a platter or shallow serving dish, otherwise leave to cool in the tin, before transferring.
Meanwhile, make the dressing. Mix the tahini and yoghurt together (a small whisk is easiest), then whisk in the remaining ingredients along with 1/2 tablespoon of cold water. Thin with a little extra water if you prefer a looser consistency, and then check the seasoning.
Just before serving, nestle half the pecans into the salad along with the dried cranberries (if using) and drizzle over the dressing. Scatter with the remaining pecans, the pumpkin seeds and pomegranate seeds (if using) and a swirl of olive oil.
Save
Save
Save
Save
Save
Save
