The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Moroccan-spiced Squash Salad with Tahini Drizzle
Combine classic Moroccan flavours in this fresh salad. Vitamin A-rich squash and full-of-fibre chickpeas roasted with a Moroccan spice mix. Grated carrot and crisp courgette ribbons for your veg. A nutty tahini dressing and a scattering of pistachios and raisins as the finishing touch.
2/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 10g pistachios (use half) (Nuts)
- 40g mixed salad leaves (use half)
- 320g diced butternut squash (use half)
- 1 courgette (use half)
- 20g raisins (use half) (Raisins, Sunflower Oil)
- 1 unwaxed lemon (use half)
- 2 tbsp Moroccan-style seasoning (use half) (Cumin, Paprika, Ginger, Caraway Seed, Cinnamon, Oregano, Garlic Powder, Cayenne)
- 1 handful of fresh mint (use half)
- 1 carrot (use half)
- 230g chickpeas (use half) (Chickpeas, water, salt)
- 80g quinoa (use half) (quinoa (100%))
- 2 tbsp tahini (use half) (Sesame)
Nutritional Information
Calories: 657
Protein: 23g
Carbs: 58g
Fat: 29g
Ingredients
- 1 courgette
- 20g raisins (Raisins, Sunflower Oil)
- 10g pistachios (Nuts)
- 2 tbsp tahini (Sesame)
- 320g diced butternut squash
- 1 unwaxed lemon
- 80g quinoa (quinoa (100%))
- 2 tbsp Moroccan-style seasoning (Cumin, Paprika, Ginger, Caraway Seed, Cinnamon, Oregano, Garlic Powder, Cayenne)
- 1 carrot
- 40g mixed salad leaves
- 230g chickpeas (Chickpeas, water, salt)
- 1 handful of fresh mint
Nutritional Information
Calories: 657
Protein: 23g
Carbs: 58g
Fat: 29g
Moroccan-spiced Squash Salad with Tahini Drizzle
Combine classic Moroccan flavours in this fresh salad. Vitamin A-rich squash and full-of-fibre chickpeas roasted with a Moroccan spice mix. Grated carrot and crisp courgette ribbons for your veg. A nutty tahini dressing and a scattering of pistachios and raisins as the finishing touch.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Place the squash on a lined baking tray and toss with the spice mix, 1 tbsp oil, a pinch of sea salt and black pepper. Roast for 20-25 mins, turning halfway, until the squash is soft and golden brown. Drain and rinse the chickpeas and add them to the tray in the final 10 mins of roasting.
- Bring a large saucepan filled with salted hot water to a boil. Add the quinoa and boil for 13-14 mins, until cooked. Drain, then rinse under cold water.
- Coarsely grate the carrot (peel optional). Peel the courgette into ribbons. Pick the mint from the stalks and finely chop. Add the prepped veg and mint to a large mixing bowl along with 1 tsp olive oil. Zest half the lemon, then add it to the bowl and season well with sea salt and black pepper. Toss to combine.
- Make the dressing; in a small bowl, mix the tahini, juice from half the lemon (to taste) and 2 tbsp water (add more water for a thinner dressing, if desired). Season well with sea salt and black pepper. Stir until smooth. Roughly chop the pistachios.
- Toss the salad leaves and quinoa through the courgette. Serve on plates and top with the roasted squash and chickpeas. Drizzle over the dressing. Scatter over the pistachios and raisins. Serve the remaining lemon as wedges.
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