The word “salad” can mean many different things. Some are team players – salads that work well as part of an array of other dishes. Some provide light refreshment – a little bit of cold crunch on the side. But at this time of year, as the temperature dips, I gravitate towards big, hearty salads: standalone numbers that can fill even the hungriest of stomachs with all the colours of the autumn trees, and with warming flavours to boot.
Prep 20 min Cook 1 hr Serves 4
1 small butternut squash (800g net weight), cut into 1cm semi-circles 1 red onion, peeled and cut into wedges Olive oil 1 tsp pul biber (Turkish chilli flakes or a mix of sweet paprika and cayenne pepper) ½ tsp ground cumin Salt Seeds of ½ pomegranate 1 ½ tbsp pomegranate molasses 5 tbsp non-dairy yoghurt 1 ½ tbsp tahini ½ tbsp lemon juice 2 courgettes (450g) 2 wholemeal pitta breads 1 handful mint leaves, shredded
Heat the oven to 220C/425F/gas 7, fire up the grill to max and line three baking trays with foil.
Put the squash and onion into a bowl, add three tablespoons of oil, the pul biber, cumin and half a teaspoon of salt, and toss with your hands until well coated. Layer on to two trays and bake for 30-40 minutes, turning once halfway, until the squash is charred at the edges.
For more read the full of article at The Guardian
