This is the kind of food I often find myself craving. It’s so satisfyingly filling and perfectly savoury with a delicious sweetness from the goldenly roasted squash. Then you’ve got that rich, tart tahini and lemon dressing which makes the whole thing sing!
Warm Squash & Chickpea Salad with Tahini-Lemon Dressing – Serves 4
1kg butternut squash, peeled, de-seeded and chopped into 1 inch pieces
2 garlic cloves, crushed with a pinch of salt
1/2 teaspoon ground allspice
couple of tablespoons olive oil
400g tin or homecooked chickpeas
1/2 smal red onion, finely diced
handful of chopped coriander
For the dressing:
3 1/2 tablespoons lemon juice
3 tablespoons tahini paste
2 tablespoons water
2 tablespoons extra virgin olive oil
small squeeze of honey (optional)
Heat the oven to 200°C.
Toss the squash with half of the garlic (the rest will be used in the dressing), the allspice, olive oil, salt and pepper. Place on a baking tray and put it into the oven for about half an hour or until tender.
While the squash is cooking get on with the tahini dressing. Mix the rest of the crushed garlic with the lemon juice and add in the tahini. Now thin it with the water and olive oil and add a little honey, salt and pepper to taste.
Assemble the salad by placing the squash, chickpeas, red onion and most of the coriander in a mixing bowl, then pour over the tahini dressing and toss together carefully. Sprinkle with the remaining coriander.
• If you want to make this salad vegan, just omit the honey or substitute a different sweetener such as agave or even just a small pinch of sugar. It can even just be left out altogether with no problems.