Vegetarian mains
Sumac roasted squash salad
The crown glory of this delectable salad is the dark red Middle Eastern spice, sumac, with a wonderful taste of both paprika and citrus. If you can't find it, replace it with an equal amount of paprika (not smoky) and a good squeeze of lemon.
Ingredients
- 1 butternut squash, peeled, deseeded and sliced into finger-length pieces
- 1 tsp sumac
- 2 tbsp olive oil
- 1 tsp cumin seeds
- 150ml plain yoghurt
- 100g feta cheese, crumbled
- 100g salad leaves
- 50g toasted pistachios
- 6 fresh mint leaves, shredded
- salt and pepper
Method
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Step 1
Preheat oven to 180'C/Gas 4.
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Step 2
Toss the squash in a baking dish with the sumac and olive oil and season. Roast for about 25-30 minutes, until just tender.
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Step 3
Make the dressing: Toast the cumin in a dry frying pan for 1 minute and grind to a powder, then mix in the yoghurt and feta.
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Step 4
Toss the salad leaves in a little olive oil to coat and spread over a serving platter.
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Step 5
Scatter the squash on top. Drizzle over the yoghurt dressing and sprinkle over the pistachios and mint to serve.