Friday, February 19, 2016

Butternut Squash And Chickpea Salad With Tahini

This salad has so much flavor and textures. I like to serve it with grilled fish or just with an assortment of other salads and vegetables. Especially when I have vegetarian guests, they just love it!

Serves 4.
  • 2 lbs butternut squash, more or less. Peeled, seeded and cut into 1 1/2 inch cubes
  • 1 garlic clove, crushed
  • 1/2 teaspoon ground allspice
  • 2 tablespoons olive oil
  • 2 cups home -cooked chickpeas or canned chickpeas,drained
  • 1/2 small red onion, finely chopped
  • 4 tablespoons roughly chopped fresh coriander
  • sea salt and black pepper
Tahini Sauce
  • 1 garlic clove, crushed to a paste with a sprinkle of salt
  • 3 1/2 tablespoons freshly squeezed lemon juice
  • 3 tablespoons tahini paste
  • 2 tablespoons water, to taste
  • 2 tablespoons extra virgin olive oil
Preheat the oven to 425 F. Toss the squash with the garlic, olive oil, allspice, and some salt and pepper. Place on a tray in the over for about 15-25 minutes or until soft. Remove and cool.

While the squash is cooking, make the tahini sauce. Mix the crushed garlic with the lemon juice and add the tahini. Thin with the water and olive oil and check for seasoning. You should balance between the nutty tahini and lemon.

To assemble the salad, place the squash, chickpeas, red onion and coriander in a mixing bowl. Pour on the tahini sauce and remaining oil and toss gently.

Season with salt and pepper. Serve warm or room temperature.