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Lucy Pedder & Natasha Cooke's roasted cauliflower and butternut squash salad
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1 butternut squash (about 1.2kg), peeled and cut into 3cm cubes
1 tsp smoked paprika
3 garlic cloves, unpeeled and bashed
2 tbsp olive oil
1 cauliflower, cut into smallish florets, stalk removed
1 tsp zaatar
150g natural yogurt
1 lemon, zest and juice
handful coriander, roughly chopped
90g wild rocket
1 red chilli, finely sliced
1 pomegranate, seeds
1. Preheat the oven to 180˚C, gas mark 4. Toss the butternut squash with the smoked paprika, garlic and 1 tbsp oil; season. Put on a baking tray and roast for about 50 minutes at the top of the oven, until slightly golden and starting to soften.
2. Meanwhile, toss the cauliflower florets with the zaatar and remaining 1 tbsp oil; season. Transfer to another baking tray and, once the squash has been in for 20 minutes, roast at the top of the oven (move the squash down) until soft – about 30 minutes. If the cauliflower chars a little this is fine. If you think it is getting too charred, then cover with foil to finish cooking. Remove both trays from the oven and set aside.
3. Mix the yogurt with the lemon zest and juice; season. When ready to serve, mix the squash and cauliflower with the coriander and rocket, then spread over a large shallow platter or bowl. Sprinkle with the chilli and pomegranate seeds. Dollop the lemon yogurt over the salad to serve.
This recipe first appeared in Waitrose & Partners Food, November 2018 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in October 2018.