Roast squash platter with spiced herb dressing
A simple vegetarian meal which needs little preparation but delivers big on flavour
For the spiced herb dressing, whisk the oil, coriander, chilli and lime in a food processor or pestle and mortar.
- Serves: 4
- Cooking Time: 50 mins
- Course: Main Course
- Cuisine: Fusion
- 2-3 squash, cut into rough 10cm pieces
- 1 tsp red chilli flakes
- 3 tbsp olive oil
- 6 spring onions, finely sliced
- Sea salt and ground black pepper
- For the spiced herb dressing:
- 2 tbsp olive oil
- Handful of coriander, plus extra to garnish
- ½ green chilli
- Juice and zest from 1 lime
- Sprinkle of sea salt
- For the spicy yoghurt:
- 6 tbsp natural yoghurt
- 1 tsp of hot sauce
Try and track down different summer squash varieties, or use courgettes, roughly chopped; but orange-flesh squash should also be available in shops too. Serve with lentils.
Preheat the oven to 200 degrees.
In a large bowl, whisk together the olive oil, red chilli flakes, salt and pepper. Add the squash pieces and toss to combine.
Place on a large roasting tray and roast in the oven for 40 minutes until tender and slightly charred.
For the spiced herb dressing, whisk the oil, coriander, chilli and lime together in a food processor or pestle and mortar, and set aside.
Prepare the spicy yoghurt by stirring together the yoghurt and hot sauce and season with salt and pepper.
Arrange the squash on a platter, drizzle with the spiced yoghurt and coriander salsa and garnish with extra coriander leaves and sliced spring onions.