Cumin-roasted squash salad with peppers and chocolate dressing

Preparation info

  • Serve


    • Difficulty


Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

  • About

Don’t be put off by the sound of chocolate dressing for the salad. The flavours of the salad are representative of Latino cooking; you will be amazed just how delicate it can be. The combination of spices and chocolate has been used successfully for centuries in South America.


  • 1 large butternut squash, peeled and cut into neat wedges
  • 2 yellow peppers, halved and deseeded
  • ½ teaspoon <


Preheat the oven to 180°C/350°F/gas mark 4. Place the squash and peppers in a large roasting tin. In a mortar, crush the cumin seeds with a pestle to a fine powder. Season the vegetables with the cumin and drizzle over the olive oil. Place in the oven to