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Root Vegetable Slaw & Roasted Butternut Squash & Tahini Dip


Root Vegetable Slaw
Step One
Peel the beetroot and carrots and then slice them thinly into matchstick-like size. Alternatively, if you have a mandolin or food processor with a julienne attachment use this – it’s much quicker! Place the chopped vegetables in a bowl and cover with cold water.

Step Two
Meanwhile, place lemon juice, olive oil, vinegar, one teaspoon of salt and sugar into a small saucepan. Place on the stove top and simmer until the sugar has dissolved. Remove from heat.

Step Three
Drain the vegetables, pat them dry with kitchen towel and return them back into the same bowl. Add the chopped cabbage and pour the hot dressing over the vegetables and mix well. Let cool and place in the fridge for at least 45 minutes.

Step Four
After this time, add the chopped mint, coriander, parsley, lemon zest and a sprinkling of salt. Toss and serve with the Butternut Squash & Tahini Dip and torn up Turkish Flat bread.

Roasted Butternut Squash & Tahini Dip
Step One
Preheat the oven to 200ºC.

Step Two
Place the pumpkin in a well oiled deep tray with cinnamon and a good pinch of salt. Turn the pumpkin over a few times to ensure it is completely covered in oil and cinnamon. Roast in the oven for roughly an hour or until the butternut squash is soft.

Step Three
Pour the dip into a bowl, drizzle a little date syrup and sprinkle a few sesame seeds over the top.

Inspired by Yotham Ottolinghi & Sami Tamimi.

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