Recipe

Tahini & Za'atar Butternut Salad

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Tahini & Zaatar Butternut Salad

Roasted butternut & red onion with a Middle Eastern Tahini dressing, fresh rocket & flaked almonds.




Ingredients to serve 2

  • 1 x butternuts – peel and slice into 2cm cubes
  • 1 x red onions – cut into 3cm wedges
  • 3 tbsp x tahini paste
  • 2 tbsp x tap water (for the tahini mix)
  • 1 x lemons – juice
  • ½ clove x garlic – crush, peel and chop finely
  • 1 tbsp x flaked almonds
  • ½ tbsp x za'atar
  • 3g x parsley – chop finely
  • 20g x rocket
  • olive oil (from your pantry)
  • salt and black pepper (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 2 x butternuts – peel and slice into 2cm cubes
  • 2 x red onions – cut into 3cm wedges
  • 6 tbsp x tahini paste
  • 4 tbsp x tap water (for the tahini mix)
  • 2 x lemons – juice
  • 1 clove x garlic – crush, peel and chop finely
  • 2 tbsp x flaked almonds
  • 1 tbsp x za'atar
  • 5g x parsley – chop finely
  • 40g x rocket
  • olive oil (from your pantry)
  • salt and black pepper (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preheat the oven to 200°C.

Step 2

Prepare all ingredients as indicated above.

Step 3

Place the butternut and red onion onto a tin-foil-lined oven tray and drizzle over enough olive oil to coat. Keep the onion together in wedges. Season with salt and pepper and cook for 35-40 minutes in the oven, until golden and soft. The onion may cook faster than the butternut so check it after 25 minutes and remove it if necessary.

Step 4

Toast the flaked almonds in a medium to hot pan for about 3 minutes, until golden brown. Shake the pan often to prevent them from burning.

Step 5

Mix the tahini with half the lemon juice and a little of the water. The tahini will go thicker when you start adding liquid but keep adding a little at a time and eventually it will become a runny consistency (a bit thinner than yoghurt is what you are looking for). When the desired consistency is reached add the garlic, half the parsley and season with salt and pepper to taste.

Step 6

To serve place the butternut and onion on a plate and drizzle the tahini over, then sprinkle on the toasted almonds, za’atar, rocket and the rest of the parsley and drizzle over a little more lemon juice to taste.