Ingredients
For the salad
- 1 small squash cut into random slices
- 1 cups cherry tomatoes sliced
- 1/4 cucumber sliced in half
- 1 can organic chickpeas drained
- Handful Radishes sliced
- 3 Spring onions sliced
- Big handful mint roughly chopped
- Big handful coriander roughly chopped
- 2 tbsp pomegranate seeds
- Pinch sea salt
- 3 tbsp dukah
- Big pinch sumac
- 2 wholemeal pittas
For the hazelnut dukkah
- 1 cup raw unsalted hazelnuts
- 1/2 cup sunflower seeds
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 3 tbsp sesame seeds
- 1 tsp sea salt
- 1/2 tsp chilli flakes
- Handful fresh mint
For the tahini coriander dressing
- Juice 1 lemon
- Big handful coriander
- 1 tbsp tahini
- 3 –4 tbsp water
- 1/2 tsp sea salt
- Twist black pepper
Instructions
To make the salad
- Pre -heat your oven to Gas Mark 5/375F. Place the butternut squash on a baking tray and rub with the olive oil and sprinkle with salt and pepper. Place in the oven and bake for 45-60 minutes, until tender inside and caramelised on the outside.
- Add all the raw salad ingredients to a large bowl. Mix gently to combine.
- Gently stir in the roast squash, 1 tbsp Dukkah and a big pinch sumac.
- Place the pittas on a griddle pan or frying pan and dry toast on a medium heat until crispy on both sides. Remove and roughly chop.
- Top the salad with toasted pittas, more Dukkah and generous amounts of tahini dressing.
To make the dukkah
- Put nuts, cumin seeds, coriander seeds, sunflower seeds and sesame seeds on to a baking tray lined with parchment paper.
- Dry toast for 12 minutes on gas Mark 4/180C. Allow to cool.
- Add mint chilli & salt to a mini chopper and pulse in 1 second bursts.
- Check after each pulse as you don’t want it too finely chopped.
To make the dressing
- Add all the ingredients to a mini chopper and blitz until creamy.
If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.