Ingredients Jump to Instructions ↓

  1. 1 small butternut squash

  2. 1 tablespoon olive oil

  3. sea salt and freshly ground black pepper, to season

  4. 3 tablespoons tahini

  5. 1/2 cup plain yogurt - I used non-fat

  6. 1 teaspoon ground cumin

  7. 1/2 teaspoon finely chopped garlic

  8. 1 tablespoon lime juice

  9. 3 1/2 cups arugula (rocket)

  10. 1 large handful flat-leaf parsley leaves

  11. 1 tablespoon nigella seeds

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 175°C/350°F. Peel the butternut squash and cut it into large chunks. Toss it in the oil, season with salt and pepper and then put the chunks on a baking sheet. Roast for 30 minutes, or until the butternut squash is tender, then allow it to cool.

  2. To make the dressing, mix the tahini, yogurt, cumin, garlic and lime juice to a smooth paste; season with salt and pepper to taste.

  3. Toss the arugula and parsley leaves together and pile them onto a serving plate. Top with the roasted squash, add a spoonful of the dressing, and garnish with a sprinkling of nigella seeds.


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