The winter salad to end all winter salads. Sticky and sour tamarind squash served with spicy crispy chickpeas and a swoosh of chilli yoghurt is heavenly.
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Serves
4
Butternut Squash
Ground Cumin
Chilli Powder
Ground Turmeric
Drained Cooked Chickpeas
Green Chilli
Mint
Natural Yoghurt
Tamarind Sauce
Salt
Black Pepper
Olive Oil
Sophie Wyburd
Sophie Wyburd is a cook and food writer specialising in simple, hearty comfort food, informed by her love of cookbooks and background in restaurant kitchens. You can find her co-hosting the 'A Bit of a Mouthful' and 'I’ll Have What She’s Having' podcasts, and hosting sell-out supper clubs in London. Her debut cookbook 'Tucking In' will be released in June 2024. Photo credit: Stuart Simpson
You can switch up this dish in the summer months and serve it with in-season juicy tomatoes instead of squash. Simply cut them into chunks and salt them before served on top of your yoghurt.
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Serves
4
Butternut Squash
Ground Cumin
Chilli Powder
Ground Turmeric
Drained Cooked Chickpeas
Green Chilli
Mint
Natural Yoghurt
Tamarind Sauce
Salt
Black Pepper
Olive Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Heat your oven to 200°C.
Step 2.
Halve your squash lengthways, then slice your squash into 3cm thick crescents. Scrape out any seeds and pits with a spoon.
Step 3.
Combine your cumin, chilli powder and turmeric in a bowl.
Step 4.
Place your squash on a baking tray and sprinkle on half of your spice mix. Drizzle over a little olive oil and salt, then roast for 45 mins.
Step 5.
Drain your chickpeas, then toss these onto a baking tray with your remaining spice mix, some salt and olive oil. Mix so the chickpeas are totally coated, then bake for 20 mins until crispy.
Step 6.
Finely slice one of your chillies, then set aside to garnish later. Finely chop your remaining chillies and your mint. Tip these into a bowl along with your yoghurt and a good pinch of salt, then mix to combine.
Step 7.
Swoosh your yoghurt onto a plate and top it with your squash and chickpeas. Drizzle tamarind sauce over the surface, then finish with your sliced chillies and a pinch of flaky sea salt. Serve and enjoy.
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Notes (2)
M
Melanie S.
3 months ago
Very tasty and easy to make
R
Rebecca P.
7 months ago
Love this…so tasty and textures are great. A regularly cooked recipe in our home.
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