Roasted Squash Salad
This vibrant vegetarian feast makes the most of the soft, sweet squash, balancing out the flavour with salty olives, tangy pomegranate and fresh mint. It’s easy to make, too – just serve it with...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sheerluxe.com.
Cooking tools:
- Oven
- Roasting pan
- Measuring cup
- Whisk
- Mixing bowl
- Serving platter
- Spoon
- Chef's knife
- Cutting board
Ingredients
- 850g of squash, peeled & chopped into 2.5cm chunks
- 2 tbsp of olive oil
- 100g of tahini
- Juice of 1 lemon
- 80g of pitted black olives
- 2 tbsp of pomegranate molasses
- A handful of torn mint leaves
- 30g of pomegranate seeds
- 10g of pine nuts
- Sea salt
- Green salad & flatbreads, to serve
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