Roasted chilli honey squash salad with cavolo nero & gingery tahini dressing recipe | Good Food

Units:

½ large crown prince or kabocha squash
(about 850g), cut into 8 wedges (no need to peel, see tip)
40g honey
40ml olive oil
plus 1 tbsp
1 tsp Aleppo chilli flakes
½ tsp ground turmeric
2 tsp cumin seeds
2 garlic cloves
finely grated
50g blanched hazelnuts
200g giant couscous
200g cavolo nero
leaves stripped from the stalks, roughly chopped
10g flat-leaf parsley
finely chopped

For the dressing

100ml tahini
25g ginger
roughly chopped
100g Greek yogurt
1 lemon
juiced

Method

step 1
Heat the oven to 200C/180C fan/gas 6 and put the squash pieces on a large roasting tray lined with baking parchment. Combine the honey, oil, chilli flakes, turmeric, cumin seeds and garlic in a small bowl with plenty of salt and pepper, then pour this over the squash and toss to coat, making sure the wedges are well-coated on both sides. Cover the tray with foil and roast the squash for 40 mins, taking the foil off halfway through, until soft, sticky and caramelised. Put the hazelnuts on a smaller tray and roast alongside the squash for the final 5-7 mins until lightly golden. Roughly chop.
step 2
Meanwhile, cook the couscous following pack instructions, then set aside. For the dressing, put all the ingredients in a high-powered blender with 75-100ml water. Season, then blitz until you have a smooth, creamy dressing.
step 3
Drizzle 1 tbsp olive oil over the cavolo nero and season with a pinch of salt, then massage well using your hands to soften the leaves. Drizzle over a few tablespoons of the dressing to lightly coat the leaves.
step 4
Pour most of the remaining dressing over the base of a large serving platter, then top with the giant couscous. Scatter over the dressed cavolo nero, then top with the roasted squash pieces. Drizzle over any remaining dressing, then scatter over the roasted hazelnuts and the parsley, and serve straightaway.