Roast squash and pomegranate quinoa platter

Method

1. Set the oven to 220°C (200°C fan). Cut the squash (skin on) into 3 cm wedges, removing the seeds. Toss on a large tray with the olive oil, ras el hanout and a good pinch of salt, and roast for 35 minutes, turning once, until soft and caramelised.
2. Rinse the quinoa and put it in a pan with 300 ml of water and a pinch of salt. Bring to the boil, cover and simmer for 12 minutes, then leave covered off the heat for 5 minutes.
3. Strip the kale from the stalks and shred it. Fluff the quinoa, stir in the kale, cover and leave for 3 minutes so it softens in the steam.
4. Whisk the tahini with the juice of the lemon, 4 tbsp of cold water and a pinch of salt until pourable. Toast the pumpkin seeds in a dry pan for 2 minutes.
5. Spread the quinoa and kale over a large platter and top with the squash.
6. Drizzle with the tahini sauce and scatter over the pomegranate and pumpkin seeds. Serve from the middle of the table.

Tip No ras el hanout? A mix of cumin, coriander and a pinch of cinnamon makes a fair stand-in.

Photo made with AI.

From Nosha · nosha.app