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Hasselback Squash with Harissa Quinoa & Baba Ganoush
Golden roasted squash, served hasselback-style. Veggie-stuffed harissa quinoa packed with juicy plum tomatoes. Smoky baba ganoush on the side brings even more flavour. Garnished with toasted almonds and fresh-cut coriander to complete the spread.
Prep in 10
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 2 tbsp baba ganoush (use half) (Aubergine, Water, Rapeseed Oil, Sunflower Seed, Fine Sea Salt, Ground Coriander, Ground Cumin, Parsley, Lemon Juice Concentrate)
- 1 unwaxed lemon (use half)
- 1 tbsp tahini (use half) (Sesame)
- 1 small butternut squash (use half)
- 1 pepper (use half)
- 1 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 75g seasonal tomatoes (use half)
- 20g flaked almonds (use half) (Nuts)
- 2 tbsp sweet harissa paste (use half) (Rapeseed Oil, Water, Raisins, Apricot, Capers, Garlic, Balsamic Vinegar, Paprika Flakes, Cayenne Flakes, Salt, Rice Flour, Black Pepper, Oregano, Rose Petals, Ginger, Nutmeg, Turmeric, Cumin, Cardamom, Cloves, Cinnamon, Citric Acid)
- 80g quinoa (use half) (quinoa (100%))
- 1 handful of fresh coriander (use half)
- 3 garlic clove
Nutritional Information
Calories: 621
Protein: 16g
Carbs: 72g
Fat: 34g
Ingredients
- 1 handful of fresh coriander
- 1 tbsp tahini (Sesame)
- 1 unwaxed lemon
- 1 small butternut squash
- 2 tbsp sweet harissa paste (Rapeseed Oil, Water, Raisins, Apricot, Capers, Garlic, Balsamic Vinegar, Paprika Flakes, Cayenne Flakes, Salt, Rice Flour, Black Pepper, Oregano, Rose Petals, Ginger, Nutmeg, Turmeric, Cumin, Cardamom, Cloves, Cinnamon, Citric Acid)
- 20g flaked almonds (Nuts)
- 80g quinoa (quinoa (100%))
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 tbsp baba ganoush (Aubergine, Water, Rapeseed Oil, Sunflower Seed, Fine Sea Salt, Ground Coriander, Ground Cumin, Parsley, Lemon Juice Concentrate)
- 75g seasonal tomatoes
- 1 pepper
- 3 garlic clove
Nutritional Information
Calories: 591
Protein: 16g
Carbs: 71g
Fat: 31g
Hasselback Squash with Harissa Quinoa & Baba Ganoush
Golden roasted squash, served hasselback-style. Veggie-stuffed harissa quinoa packed with juicy plum tomatoes. Smoky baba ganoush on the side brings even more flavour. Garnished with toasted almonds and fresh-cut coriander to complete the spread.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 8. Trim the squash and halve lengthways, discarding the seeds. Cut thin slices into the squash, being careful not to cut right down to the bottom. Place onto a lined baking tray and rub with 1 tsp oil, a pinch of sea salt and black pepper. Roast for 30-35 mins, until cooked through.
- Bring a large saucepan filled with salted hot water to a boil. Add the quinoa and boil for 13-14 mins, until cooked, then drain.
- Dice the pepper into 2cm squares. Finely chop or crush the garlic. Roughly chop the coriander. Halve the tomatoes. Quarter the lemon. Make the harissa sauce; in a small bowl, combine the harissa, tamari, juice from 1 lemon wedge and a splash of water.
- Heat a frying pan on medium heat. Add the almonds and toast for 2-3 mins, turning regularly, until golden. Remove and set aside. Turn up the heat to high and add 2 tsp oil. Add the pepper and cook for 2-3 mins, then add the garlic and tomatoes. Cook for 1 min, then stir in half the harissa sauce. Remove from the heat.
- Make the baba ganoush; in a small bowl mix the tahini, baba ganoush, juice from 1 lemon wedge and 1-2 tbsp water. Season with sea salt and black pepper. Stir until smooth. Add the cooked quinoa and half the almonds to the vegetable pan then mix.
- Spread the remaining harissa sauce over the squash. Serve onto plates and garnish with the coriander, remaining almonds and lemon wedges.
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