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.
Serving size
Ingredients
Ingredients
-
2 tsp dukkah spice blend(buckwheat, pine kernel, coriander, pumpkin seeds, poppy seeds, cumin, oregano, paprika, sea salt)
- 180g Tenderstem broccoli
-
1 tbsp chermoula(Coriander Leaves, Preserved Lemons (Lemon Slices, Fine Seas Salt), Rapeseed Oil, Garlic, Shallots, Water, White Wine Vinegar, Red Chilli, Coconut Palm Sugar Ground Cumin, Ground Coriander, Ginger, Turmeric Powder, Cornflour)
- 1 onion
- 20g mixed salad leaves
- 75g pomegranate seeds
-
2 tsp maple syrup(maple syrup(100%))
- 1 unwaxed lemon
- 1 handful of fresh mint
-
230g chickpeas(Chickpeas, water, salt)
- 1 tbsp tahini (Sesame)
- 1 small butternut squash
Allergens
Contains:
Sesame
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 90Kcal | 582Kcal |
| 376kJ | 2436kJ | |
| Fat | 3.1g | 20g |
| of which saturates | 0.5g | 2.9g |
| Carbohydrates | 8g | 52g |
| of which sugars | 3.1g | 20g |
| Protein | 2.9g | 19g |
| Salt | 0.18g | 1.2g |
| Fibre | 3.2g | 21g |
Ingredients
Ingredients
- 20g mixed salad leaves (use half)
- 1 onion (use half)
-
2 tsp dukkah spice blend (use half)(buckwheat, pine kernel, coriander, pumpkin seeds, poppy seeds, cumin, oregano, paprika, sea salt)
-
1 tbsp chermoula (use half)(Coriander Leaves, Preserved Lemons (Lemon Slices, Fine Seas Salt), Rapeseed Oil, Garlic, Shallots, Water, White Wine Vinegar, Red Chilli, Coconut Palm Sugar Ground Cumin, Ground Coriander, Ginger, Turmeric Powder, Cornflour)
-
2 tsp maple syrup (use half)(maple syrup(100%))
- 75g pomegranate seeds (use half)
- 1 handful of fresh mint (use half)
- 180g Tenderstem broccoli (use half)
-
230g chickpeas (use half)(Chickpeas, water, salt)
- 1 small butternut squash (use half)
- 1 unwaxed lemon
- 1 tbsp tahini (use half) (Sesame)
Allergens
Contains:
Sesame
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 84Kcal | 586Kcal |
| 352kJ | 2451kJ | |
| Fat | 2.7g | 19g |
| of which saturates | 0.4g | 2.8g |
| Carbohydrates | 8g | 57g |
| of which sugars | 3.1g | 21g |
| Protein | 2.8g | 19g |
| Salt | 0.17g | 1.2g |
| Fibre | 3.2g | 22g |
Vegan
2/3 daily fibre
5 of 5 a day
Low sat fat
Balanced
Chermoula Squash & Chickpea Salad with Pomegranate, Mint & Tahini
Roasted squash, broccoli, dukkah spiced chickpeas – this plant-based combo is a hearty hit of vitamins. Juicy pomegranate seeds and vibrant mint deliver classic Persian flavours. A sweet maple-tahini dressing on top brings everything together.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7
- Line 2 baking trays with parchment paper
- Pull out a large bowl, a small bowl & a sieve
Get roasting
- Peel and halve the squash lengthways, discarding the seeds. Cut into 1cm thick wedges. Add to the lined baking tray with the chermoula, 1 tsp oil, a pinch of salt and pepper. Roast for 10 mins
Prep the rest
- Cut half the onion into 1cm wedges, thinly slice the remaining. Trim and cut the broccoli into thirds. Drain and rinse the chickpeas
- After 10 mins, add the onion wedges to the squash, toss to combine and roast for a further 15-20 mins, until soft and golden
- Add the tenderstem and chickpeas to the other tray, toss with half the dukkah, 1 tsp oil and a pinch of salt and pepper. Roast for 10-15 mins, until the broccoli is soft and the chickpeas are golden. Once roasted, allow to cool slightly
Pickle the onion & make the tahini
- In the large bowl, add the sliced onion, juice from half the lemon and a pinch of salt. Toss to combine, then set aside
- In the small bowl, mix the tahini with 1 tbsp cold water until smooth. Stir in the maple syrup, juice from the remaining lemon and a pinch of salt and pepper. Add 1-2 tbsp more water for a drizzling consistency
Bring it all together
- Pick the mint from the stalks and roughly tear
- When everything is ready, add the roast onion, chickpeas, broccoli, half the mint and 1/2 tbsp olive oil to the large bowl and toss to combine. Add half the pomegranate and the salad leaves and toss gently. Season to taste
Plate up
- Share the salad between bowls, topped with the roast squash. Scatter with the remaining mint, pomegranate and dukkah, then drizzle with the tahini dressing to finish
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