Roasted Squash with Tahini Yoghurt | Nats Nourishments
Roasted Squash with Tahini Yoghurt
15 mins prepServes 2
A delightful spring dish featuring squash roasted in harissa, served on a bed of tahini yoghurt and topped with crunchy chickpeas, fresh parsley, and pomegranate seeds.
1: Cut the squash into half moons, leaving the skin on.
2: Mix together the harissa and 1 tbsp of olive oil with salt.
3: Pour 3/4 of the mixture on the squash and massage in.
4: Roast in the oven for 45 minutes until tender.
5: Drain and pat dry your chickpeas, drizzle with olive oil and spices, and roast until crispy, around 30 minutes.
6: Mix together the yoghurt, tahini, and salt until thick and spread on a plate.
7: Add the roasted squash on top, followed by the chickpeas, parsley, and pomegranate.
8: Drizzle the remaining harissa over the top.
