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Whipped squash tahini with scallops, crispy chickpeas and za’atar
Serves 4-6 Starters and mains
Ingredients
- 1 x 400g can chickpeas, rinsed, drained and dried well on paper towel
- 80ml olive oil
- ½tsp curry powder
- 1 butternut squash, cut in half lengthways
- 1 garlic bulb
- 135g hulled tahini
- 1tsp ground cumin
- 12 scallops, with or without roe, shell removed
- 2tbsp Calabrian (or any other) chilli oil
- 1tbsp extra virgin olive oil
- 2tbsp pomegranate molasses
- 2tbsp roughly chopped dill sprigs
- 2tsp black sesame seeds, toasted
- 2tsp white sesame seeds, toasted
- 1tbsp za’atar
Method
Preheat the oven to 180C/160C F/Gas 4 and line 2 baking trays with baking paper.
Toss the chickpeas with 1tbsp of the olive oil, the curry powder and a little salt and pepper and scatter them on one of the trays. Put the squash on the second tray, scooping out any seeds and putting them alongside.
Brush the squash and seeds with 2tbsp of the olive oil and season with a little salt and pepper. Wrap the whole garlic bulb in foil and put it on the tray with the squash. Transfer both trays to the oven and roast for 30–40 minutes, giving the chickpeas a shake halfway through, until the chickpeas are crisp and the squash is soft and golden. Reserve the seeds for garnishing.
Allow the squash and garlic to cool to room temperature, then scoop the squash flesh out, discarding the skin, and put in a blender. Squeeze the garlic flesh from the skin and add it to the squash along with the tahini and cumin. Adjust the seasoning, if you need to, and blend into a smooth purée, adding a little water if necessary. Set aside.
Put a large frying pan over a high heat. Toss the scallops in the remaining olive oil, then add to the pan and sear for 20–30 seconds. Flip them, remove from the pan straightaway and transfer to a plate.
Spoon the squash tahini on to a plate and the drizzle chilli oil, extra virgin olive oil and pomegranate molasses over. Sprinkle the dill, sesame seeds, squash seeds and za’atar over and top with the scallops and crispy chickpeas to serve.
This recipe featured in the October 2022 issue of Food and Travel. To subscribe, click here.
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