Butternut, Coconut and Tahini Spiced Salad

By Saturday, January 28, 2017

This salad may look light, but boy oh boy does it pack a punch. It's my go-to starter for any dinner party as it gets the taste buds going but leaves plenty of room for the main and dessert as well. I love that all of the ingredients bring a different dimension to the dish - the butternut adds sweetness, the rocket sharpness, the pomegranates tartness, and the dressing nuttiness. The coconut curls round everything together, adding delicious spice and crunch. 

Serves 2

You will need:
1 large butternut squash
2 large handfuls rocket
25g pine nuts, toasted
2 tbsp pomegranate seeds
1 tsp tahini
1/2 lemon juiced
6 tbsp water
1/4 tsp nutmeg
1 garlic clove, minced
2 tbsp olive oil
salt and pepper
1 pack Ape Pepper & Spice Curls

Begin by preheating your oven to 200 degrees / gas 6. Slice the butternut into cubes and place on a baking tray with the olive oil and plenty of salt and pepper. Using your hands ensure the butternut is evenly coated in the oil and then roast for 35-40 minutes, or until golden and tender. 

In the meantime, make the tahini dressing. In a small mixing bowl whisk together the tahini, garlic, nutmeg, lemon, water and a pinch of salt and pepper. The mixture should be quite runny but retain a little bit of body (add a few more drops of water if the mixture is too thick). 

Once the butternut is cooked, it's time to plate up. Use the rocket as the base for the salad then layer the butternut, pomegranate, pine nuts and coconut curls. Dress the salad with plenty of the tahini dressing and then enjoy!  

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