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JustHere | August 23, 2017

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Roasted Butternut Squash Salad with Fennel, Chickpeas and Yoghurt Tahina Dressing

Roasted Butternut Squash Salad with Fennel, Chickpeas and Yoghurt Tahina Dressing

Prep Time: 15 minutes      Level of Difficulty: Easy     Serves: 1-2 persons

[boxify cols_use =”1″ cols =”2″ position =”left” order =”first” box_spacing =”5″ padding =”20″ height =”500px” background_color =”#ddd” border_style =”solid” ]Ingredients:

1 small butternut squash
1tsp ras-el-hanout
20ml olive oil
30g bulb of fennel
50g cooked chickpeas
10g fresh coriander, chopped
20g pomegranate, seeds removed
1tbps pomegranate molasses
Salt and freshly cracked black pepper
30g spring onions, finely sliced
1 handful of mixed salad leaves such as mizuna and baby red chard

For the yoghurt tahini dressing:
20ml Greek yoghurt
1tbps tahini
Zest and juice of one lemon
Salt to taste
Black pepper to taste
[/boxify] [boxify cols_use =”1″ cols =”2″ position =”right” order =”last” box_spacing =”5″ padding =”20″ height =”500px” border_width =”1″ border_color =”#cccccc” border_style =”solid” ]Cooking Directions

  • Preheat the oven to 200°C and lightly grease a large oven roasting tray.
  • Wash the butternut skin and pat dry, cut the butternut in half and remove the seeds. Cut the butternut in even size slices and or wedges and arrange them on the roasting tray, drizzle the olive oil over it, season and sprinkle with ras-el-hanout.
  • Roast them in the preheated oven for approximately 25 minutes or until tender. Once cooked remove the tray form the oven and drizzle over the pomegranate molasses and let the butternut cool in the tray.
  • Once cooled, wash and shave the fennel bulb using a sharp mandolin, and scatter it over the roasted squash.
  • Scatter the drained chickpeas, pomegranate seeds, chopped coriander leaves, sliced spring onions and salad leaves.
  • Drizzle the tahini lemon yoghurt and serve.

For the yoghurt tahini dressing:

  • In a small bowl mix the yoghurt, tahini, zest and juice of a lemon. Season with salt and pepper.
  • If the dressing is too thick, add a few drops of cold water to reduce it to a dripping consistency.
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GrandHyattChef_Hassan-2432 By Chef Hassan Alaaeldin Abdelaziz
Nationality: Egyptian
Hassan has been in Doha for 2 years. He grew up in Egypt learning to appreciate the art of cooking as he watched his mother cook; cooking rice and stew is what he loved most. He thinks of cooking as an art and using his hands to create something unique makes him happy. He dreams of becoming a Michelin-star chef at some point. 

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