Roasted chilli honey squash salad with cavolo nero & gingery tahini dressing
Keep the skin of the squash on here – edible and delicious, it’s less faff to leave it on rather than peel it. The salad is packed with texture and flavours
- Prep:15 mins
Cook:45 mins
- Serves 6
- Easy
Nutrition per serving
- kcal 478
- fat 27g
- saturates 4g
- carbs 41g
- sugars 0g
- fibre 10g
- protein 12g
- salt 0.09g
Ingredients
- ½ large crown prince or kabocha squash (about 850g), cut into 8 wedges (no need to peel, see tip)
- 40g honey
- 40ml olive oil , plus 1 tbsp
- 1 tsp Aleppo chilli flakes
- ½ tsp ground turmeric
- 2 tsp cumin seeds
- 2 garlic cloves , finely grated
- 50g blanched hazelnuts
- 200g giant couscous
- 200g cavolo nero , leaves stripped from the stalks, roughly chopped
- 10g flat-leaf parsley , finely chopped
- 100ml tahini
- 25g ginger , roughly chopped
- 100g Greek yogurt
- 1 lemon , juiced
Method
Heat the oven to 200C/180C fan/gas 6 and put the squash pieces on a large roasting tray lined with baking parchment. Combine the honey, oil, chilli flakes, turmeric, cumin seeds and garlic in a small bowl with plenty of salt and pepper, then pour this over the squash and toss to coat, making sure the wedges are well-coated on both sides. Cover the tray with foil and roast the squash for 40 mins, taking the foil off halfway through, until soft, sticky and caramelised. Put the hazelnuts on a smaller tray and roast alongside the squash for the final 5-7 mins until lightly golden. Roughly chop.
Meanwhile, cook the couscous following pack instructions, then set aside. For the dressing, put all the ingredients in a high-powered blender with 75-100ml water. Season, then blitz until you have a smooth, creamy dressing.
Drizzle 1 tbsp olive oil over the cavolo nero and season with a pinch of salt, then massage well using your hands to soften the leaves. Drizzle over a few tablespoons of the dressing to lightly coat the leaves.
Pour most of the remaining dressing over the base of a large serving platter, then top with the giant couscous. Scatter over the dressed cavolo nero, then top with the roasted squash pieces. Drizzle over any remaining dressing, then scatter over the roasted hazelnuts and the parsley, and serve straightaway.
