Roasted Squash Salad
Soups & Salads
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Roasted Squash Salad

This vibrant vegetarian feast makes the most of the soft, sweet squash, balancing out the flavour with salty olives, tangy pomegranate and fresh mint. It’s easy to make, too – just serve it with a green salad and plenty of flatbreads to mop up the tahini sauce.
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Serves
4
Total Time
59 Minutes
Ingredients
850g of squash, peeled & chopped into 2.5cm chunks
2 tbsp of olive oil
100g of tahini
Juice of 1 lemon
80g of pitted black olives
2 tbsp of pomegranate molasses
A handful of torn mint leaves
30g of pomegranate seeds
10g of pine nuts
Sea salt
Green salad & flatbreads, to serve
Method
Step 1

Pre-heat the oven to 200°C Fan (400°F/Gas 8). Chuck the squash in a roasting tray and add the olive oil and a good pinch of salt and toss together. Roast for 30-35 minutes until tender.

Step 2

Whisk the tahini with 80ml of water, the lemon juice and a good pinch of salt. It will split and then come back together into a smooth creamy sauce.

Step 3

To serve, arrange the squash onto a serving dish and scatter over the olives. Drizzle over some of the tahini sauce and all the pomegranate molasses. Garnish with the mint, pomegranate seeds and pine nuts. Serve immediately with green salad, plenty of flatbreads and the remaining tahini sauce at the table.

Fast Feasts: Quick, Easy Recipes with a Middle-Eastern Twist by John Gregory Smith is out now (Welbeck, £20 hardback)

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