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Spiced squash and broccoli salad with dukkah and coconut yoghurt
Serves SERVES 2 AS A MAIN OR 4 AS A SIDE Starters and mains
Ingredients
- 1 small butternut squash peeled, halved, seeds removed and cut into 2cm slices
- 2 large red onions, cut into 6 wedges
- 4tbsp vegetable oil
- ½tsp amchoor (dried mango powder)
- 1tsp cumin seeds
- ½tsp ground coriander
- 200g Tenderstem broccoli
- 100g coconut yoghurt
- fresh coriander or sliced chilli, to garnish
For the dukkah
- 2tbsp olive oil
- 1tsp garlic paste
- 1tsp chilli paste
- 6 fresh curry leaves
- ½tsp black mustard seeds
Method
Preheat the oven to 200C/ 180C F/Gas 6. Put the squash and onions in a large bowl along with the oil, amchoor, spices and some sea salt. Mix well and transfer to a baking tray. Cook for around 20 minutes until the squash is tender and the onions are roasted.
Meanwhile, blanch the broccoli in a pan of boiling salted water for 2 minutes – don’t let it get too soft – then drain and set aside.
To make the dukkah, pour the olive oil into a small pan or frying pan with the garlic and chilli pastes, curry leaves and mustard seeds. Cook over a medium heat until the mustard seeds start to pop, the curry leaves sizzle and you can smell the garlic. Put the yoghurt in a bowl and stir the dukkah mix into it.
Divide the yoghurt among serving bowls, top with the roasted vegetables and broccoli and serve garnished with the coriander or chilli.
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