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


  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.


  • 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