Butternut, Chickpea & Toasted Pecan Salad With Tahini Yoghurt Dressing

Caramelised roasted butternut, rose harissa chickpeas, fresh herbs and tangy vegan feta combine in this deliciously hearty salad. Don’t forget the added bonus of a rich tahini and yoghurt dressing for extra creaminess.

Serves 2-3 as a main or 4 as a side dish or small main.

Gluten free
Wheat free

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Preparation time

15 min

Cook time

40 min

Total time

55

Cuisine

Middle Eastern and Moroccan

Meal

  • mains
  • lunches

Servings

2-4

Ingredients

Salad 

  • ½ butternut squash or 3 medium sweet potatoes, peeled and cut into small bite-sized pieces
  • 2 tsp za’atar
  • 1 red onion, finely sliced
  • Juice of 2 lemons
  • 1 x 400g/14 oz tins chickpeas, drained and rinsed
  • 2 tsp rose harissa
  • ½ cucumber, halved lengthways, deseeded, then cut into chunks
  • 20g/0.7 oz flat leaf parsley, roughly chopped
  • 15g/0.5 oz mint leaves, roughly chopped
  • 15g/0.5 oz fresh dill, roughly chopped
  • 100g/3.5 oz vegan feta, cut or torn into bite-sized chunks
  • 80g/3 oz pecans, hazelnuts, pistachios or pine nuts, toasted or roasted and roughly chopped

Dressing 

  • 8 tbsp vegan Greek yoghurt (eg Alpro or Oatly) or unsweetened plain vegan yoghurt
  • 2 tbsp runny tahini
  • 1-2 tbsp syrup (eg maple or agave)
  • 1 tsp lemon juice (fresh or bottled)
  • Pinch of salt and pepper

Instructions

Salad

  1. Preheat the oven to 180°C/350°F/Gas Mark 4.
  2. Place the butternut squash or sweet potato on a large roasting tin and coat with a drizzle with olive oil, a sprinkling of salt and the za’atar – you might want to get your hands in there! Roast them in the oven for 25 minutes.
  3. Place the red onion in a large(ish) tupperwear container and spread evenly in a single or double layer. Coat in the lemon juice and a light sprinkling of salt then set aside for 30 minutes.
  4. Place the chickpeas in a bowl and coat them in the rose harissa. When you take the butternut or sweet potato out of the oven after 25 minutes, add the harissa chickpeas and cook for a further 10-15 minutes.
  5. Using a large bowl, gently combine the roasted butternut squash/sweet potato, chickpeas, cucumber and herbs. Arrange on plate(s) then scatter over the red onions, roasted nuts, vegan feta and any additional herbs for decoration.

Dressing

  1. Stir all the ingredients together until thoroughly combined and smooth.
  2. Evenly distribute over the top of the salad(s).

Serving suggestions: This Isn’t Lamb Plant Based Kebabs, Redefine Lamb Kofta Mix, flatbread, quinoa, couscous

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