Butternut Squash Salad with Chilli Yogurt & Coriander

Make the most of seasonal ingredients like squash for a satisfying lunch or meal prep

Roasted squash is the perfect accompaniment to any salad - I love the way the skin caramelises as its cooks, giving it a unique toffee-like flavour. This is a serious crowd pleaser, which I discovered in an Ottolenghi book years ago and have been making ever since.

• In season

• Crowdpleaser

• Prep-ahead

Ingredients:

• 1 butternut squash

• 1/2 tsp ground cinnamon

• 30ml olive oil

• Salt and black pepper

• 30g coriander, leaves and stalks, plus extra leaves for garnish

• 1 garlic clove, peeled and crushed

• 1 tbsp lime juice

• 20g pumpkin seeds

• 200g Greek yogurt

• 1½ tsp sriracha (or other chilli sauce)

Directions:

1. Heat the oven to 200C/400F/gas mark 6 or the airfryer to roast setting 170C. Cut the squash in half lengthways, remove and discard the seeds, then cut it – skin and all – into 2cm-thick cubes.

2. Put the squash in a large bowl with the cinnamon, one tablespoon of olive oil, 1/2 a teaspoon of salt and 1/2 a teaspoon of pepper, and toss to coat.

3. Lay the squash skin side down on two oven trays and roast for 25-30 minutes in the oven, or 25 minutes in the aifryer, until soft and starting to colour. Remove and leave to cool.

4. Meanwhile, put the coriander, garlic, lime juice, remaining oil and a generous pinch of salt in a small food processor and blitz to a fine paste.

5. Toast the pumpkin seeds in a pan on a medium low-heat for around 5 minutes until they start to pop open. Remove and set aside.

6. To serve, stir through some chilli sauce and coriander oil into the yogurt. Layer the yogurt, then squash wedges on a platter. Scatter the seeds on top, followed by a few coriander leaves, and serve.

Tip:

If you’re short on time, use shop-bought zhoug or chimichurri to replace the coriander oil. Sweet chilli sauce also works as a great replacement for sriracha :)