Roasted squash and courgettes with whipped feta and pistachios

Name: Roasted squash and courgettes with whipped feta and pistachios
Yield: Serves four
Cuisine: Palestinian
Ingredients: 3–4 yellow (or green) courgettes (500 g), sliced in half, lengthways and then widthways (to get 4 pieces from each courgette), then each piece cut in half again, lengthways, to make wedges; 2½ tbsp olive oil; ½ a small butternut squash, sliced lengthways (but unpeeled), seeds scooped out, then each half cut widthways into 1½cm-thick slices (550g); 50 g Greek-style yoghurt; 100 g feta, roughly crumbled; 5 g tarragon leaves, roughly chopped; 250 g ricotta; 2 garlic cloves, crushed; 1 tbsp cider vinegar; 25 g runny honey; ¾ tsp Aleppo chilli flakes (or ⅓ tsp regular chilli flakes); 1½ tsp coriander seeds, toasted and roughly crushed in a pestle and mortar; Salt and black pepper; 50 g pistachio kernels, toasted and roughly chopped; 1 lemon: finely grate the zest to get 1 tsp, then juice to get 1½ tbsp; About 5 g small picked mint leaves, to serve

Preparation info

Serves
four

Difficulty
Easy

Appears in

Falastin

By Sami Tamimi and Tara Wigley

Published 2020

About

This is great as either a starter or as part of a spread. It also works as a side dish, served alongside meatballs or roast chicken. Get hold of yellow courgettes if you can: the clash of colour looks great with the squash.

Getting ahead: Roast the squash and courgettes a few hours before serving and mix them with the dressing, if you want to get ahead: they’re happy to sit around for 3–4 hours, at room temperature, before serving. The whipped feta and yoghurt mix can also be

Ingredients

Asia
Palestine
Side dish
Starter
Vegetarian
Gluten-free

Ingredients

Method