Moroccan Roast Squash & Tahini Salad
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Prep: 15 mins
Cook: 30 mins
Roasted squash with a hint of Moroccan spices, creamy tahini and crispy onions are balanced by the deep, refreshing green of watercress. A salad for all the senses.
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352 kcal
(per portion)
Ingredients you'll need
  • 1 butternut squash
  • 2½ tsp ras el hanut
  • 1 lime
  • 1 red onion
  • 50g watercress
  • 2 tbsp tahini
From your kitchen
  • 2 tbsp olive oil
  • Sea salt
Step by step this way
  • 1.

    Heat the oven to 220°C/Fan 200°C/Gas 7. Set a large roasting dish on the top shelf to warm up.

  • 2.

    Cut your squash into 1-2cm thick wedges. Leave the peel on if you like - it adds a bit of texture. Tumble it onto the roasting dish. Season well and dust with 2 tsp ras el hanut (more or less, to taste). Gloss with 1 tbsp oil. Roast for 30 mins or till golden.

  • 3.

    While the squash roasts, halve, peel and thinly slice your onion. Set a large frying pan over high heat. Add 1 tbsp oil. Add the onion with a pinch of salt. Fry over medium-high heat till golden and crisp. Spoon onto a paper-lined dish to soak up excess oil.

  • 4.

    Zest and juice half the lime. Pluck any woody stems from the watercress. Toss the leaves with the lime juice. Arrange half your watercress leaves on a plate. Dot the squash over. Arrange the remaining leaves over. Scatter over the lime zest.

  • 5.

    Spoon the tahini over the top. Top with the onions and a pinch of ras el hanut. Serve with wedges of the remaining lime.

  • 6.

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