Plate expectations: Mixed-grain butternut squash salad with tahini dressing
Our in house chef Denise Phillips prepares her latest delicious dish!
Denise Phillips is a Jewish cook and author
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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