Roasted butternut squash, red onion with tahini & za'atar dressing
I could literally eat this salad everyday, it is so tasty in only a way that Ottolengi's recipes can be. It is a gorgeous combination of caramelised squash and onions with nutty, creamy, lemony tahini dressing.
Ingredients, serves 6-8
1 butternut squash
3 medium red onions
4 tbsp tahini
2 tbsp lemon juice
3-4 tbsp water
1 small clove garlic, grated
30g pine nuts
1 tbsp za'atar, or to taste - try it first to see if you like it
1 tbsp chopped parsley
Method
Heat the oven to 220 degrees.
Chop the squash into large slices, coat with olive oil on a roasting tray and place skin side down.
Roast the squash for 20 minutes before adding the chopped onions; make sure they have a coating of oil on them as well.
Mix the tahini with the lemon, garlic and water in a small bowl or jar, whisk with a fork. Add extra tahini or water to get the right consistency; it should be like a thick salad dressing.
Heat a frying pan and lightly toast the pine nuts.
To serve, spread the vegetables on a flat platter and drizzle over the dressing before scattering the pine nuts over the top. Sprinkle za'atar and parsley to taste.
Dig in.
Shown with aubergine chermoula and puy lentil, oven dried tomato & gorgonzola salad