Falafel tabbouleh with lemon yogurt
A platter salad that's perfect for the whole family to share
Vegan squash, onion and pistachio salad
Serves 4
Easy
Prep:
Cook:
Showcase butternut squash with this vibrant vegan side. Garnished with jewel-like pomegranate seeds and crunchy pistachios, serve as part of a stunning meze
Skip to ingredients
- 1 large butternut squashpeeled, ends trimmed, halved widthways and spiralized into thick noodles
- 1 large red onionpeeled, ends trimmed and spiralized using the ribbon attachment
- 2 tbsp olive oil
- 2 tsp sumac
- 50g pomegranate seeds
- 30g pistachiostoasted and roughly chopped
Nutrition: per serving
- kcal197
- fat9g
- saturates1g
- carbs21g
- sugars13g
- fibre6g
- protein4g
- salt0g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Toss the spiralized butternut squash and onion together with the oil, sumac, some sea salt and black pepper in a roasting tray. Spread out then roast for 25 mins until the vegetables are completely tender and beginning to caramelize.
step 2
Divide between plates and top with the pomegranate seeds and toasted pistachios.
