- 1 butternut squash
- 1-2 tsp ras el hanut
- 1 lime
- 1 red onion
- A large handful of watercress
- 2 tbsp tahini
- Sea salt and freshly ground pepper
- 3 tbsp olive oil
Preheat oven to 220°C/Fan 200°C/Gas 7. Set a large roasting dish on the top shelf to warm up.
Cut your squash into 3-4 cm thick wedges. Leave the peel on if you like - it adds a bit of texture. Tumble it onto the roasting dish. Season well. Gloss with 1 tbsp oil. Roast for 30 mins or till golden.
Dust the squash with 1-2?tsp ras el hanut (more or less, to taste) and the lime zest.
Halve, peel and thinly slice your onion. Set a large frying pan over high heat. Add 2 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.
Pluck any woody stems from the watercress. Toss the leaves with the juice of half of your lime. Arrange half your watercress leaves on a plate. Dot the squash over. Arrange the remaining leaves over.
Drizzle the tahini over the top. Top with the onions and a pinch of ras el hanut. Serve with wedges of the remaining lime.