Butternut, Chickpea & Toasted Pecan Salad With Tahini Yoghurt Dressing

Name: Butternut, Chickpea & Toasted Pecan Salad With Tahini Yoghurt Dressing
Ingredients: ½ butternut squash or 3 medium sweet potatoes, peeled and cut into small bite-sized pieces; 2 tsp za’atar; 1 red onion, finely sliced; Juice of 2 lemons; 1 x 400g/14 oz tins chickpeas, drained and rinsed; 2 tsp rose harissa; ½ cucumber, halved lengthways, deseeded, then cut into chunks; 20g/0.7 oz flat leaf parsley, roughly chopped; 15g/0.5 oz mint leaves, roughly chopped; 15g/0.5 oz fresh dill, roughly chopped; 100g/3.5 oz vegan feta, cut or torn into bite-sized chunks; 80g/3 oz pecans, hazelnuts, pistachios or pine nuts, toasted or roasted and roughly chopped; 8 tbsp vegan Greek yoghurt (eg Alpro or Oatly) or unsweetened plain vegan yoghurt; 2 tbsp runny tahini; 1-2 tbsp syrup (eg maple or agave); 1 tsp lemon juice (fresh or bottled); Pinch of salt and pepper

www.veganrecipeclub.org.uk

Caramelised roasted butternut, rose harissa chickpeas, fresh herbs and tangy vegan feta combine in this deliciously hearty salad. Don't forget the added bonus of a rich tahini and yoghurt dressing...

View full recipe on www.veganrecipeclub.org.uk

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Ingredients

½ butternut squash or 3 medium sweet potatoes, peeled and cut into small bite-sized pieces
2 tsp za’atar
1 red onion, finely sliced
Juice of 2 lemons
1 x 400g/14 oz tins chickpeas, drained and rinsed
2 tsp rose harissa
½ cucumber, halved lengthways, deseeded, then cut into chunks
20g/0.7 oz flat leaf parsley, roughly chopped
15g/0.5 oz mint leaves, roughly chopped
15g/0.5 oz fresh dill, roughly chopped
100g/3.5 oz vegan feta, cut or torn into bite-sized chunks
80g/3 oz pecans, hazelnuts, pistachios or pine nuts, toasted or roasted and roughly chopped
8 tbsp vegan Greek yoghurt (eg Alpro or Oatly) or unsweetened plain vegan yoghurt
2 tbsp runny tahini
1-2 tbsp syrup (eg maple or agave)
1 tsp lemon juice (fresh or bottled)
Pinch of salt and pepper