Roast squash and chickpea salad with tahini dressing

7 Feb

Roast squash and chickpea salad

This roast squash and chickpea salad with tahini dressing is becoming a favourite winter lunch around ours.

It’s lovely served with the squash still warm from the oven, and keeps well in the fridge. I bring it back to room temperature before serving, and freshen up the seasoning.

The original recipe is from the Casa Moro cookbook. If I had to pick a favourite restaurant, Moro just might be it.

I celebrated my birthday at Moro in the late 1990s (when we were both fresh faces on the London scene). Pared-back, unfussy food; authentic sourdough bread baked in a wood-fired oven; a casual, battered aesthetic – it was exciting and new back then.

When we were settling up, someone mentioned that it was my birthday. The waiter returned with our receipt and an enormous loaf of sourdough – it was easily the diameter of a large pizza. A much-appreciated gift, as decent bread was a scarce commodity in London back then.

Since that evening, one of us has earned a well-deserved place among London’s finest gastronomic destinations… and the other is a great restaurant in Exmouth Market…;-)

Roast squash and chickpea salad with tahini dressing
(serves 4)

For the salad:

  • 1 large butternut squash, peeled and cubed
  • 1 clove garlic, crushed
  • 1/2 tsp ground allspice
  • 2 Tb olive oil
  • salt and pepper
  • 425g tin chickpeas, drained and rinsed
  • 1/2 a red onion, minced
  • fresh coriander leaves, to garnish

For the dressing:

  •  1 clove garlic, crushed
  • 1/4 tsp salt
  • juice of a lemon
  • 3 Tb tahini
  • 2 Tb olive oil
  • 1-2 Tb water
  1. Preheat the oven to 400°F (200°C).
  2. Toss together the squash, garlic, allspice and olive oil. Spread in a roasting tray and season with salt and pepper. Roast for about 20 minutes, or until soft. Set aside to cool a bit.
  3. In a small bowl, whisk together the garlic, salt, lemon juice, tahini, and olive oil. Thin with water until the dressing has a pourable consistency. Adjust the seasoning.
  4. Combine the squash, chickpeas and red onion, then toss with the dressing. Garnish with the coriander leaves and an extra drizzle of olive oil.

One Response to “Roast squash and chickpea salad with tahini dressing”

  1. pat@alldayieat February 8, 2017 at 5:49 pm #

    looks delicious!!!

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