This is the most amazing mouthful of flavors! A great way to start a meal. Make sure you serve it cold and follow it with a light main course.
Thanks to chef “Yotam Ottolenghi”
Serves 4-6
2 whole limes
4 tbsp olive oil
1 medium butternut squash (about 1 3/4 lbs to 2lbs)
2 tbsp cardamon pods
1 tsp ground allspice
4 oz Greek-style yoghurt
1 oz tahini paste
1 tbsp lime juice
1 green chilli, finely sliced,
a good handful picked cilantro leaves
sea salt to taste
Preheat the oven to 400 degrees. Trim off the limes’ tops and tails using a small sharp knife. Stand each lime on a chopping board and cut down the sides of the fruit, following it’s natural curves, to remove the skin and white pith.
Quarter the limes from the top to bottom and cut each quarter into thin slices. Place them in a small bowl, sprinkle with a little salt, drizzle with 1 tbsp of the olive, stir and set aside.
Next, cut the butternut in half lengthwise scoop out the seeds and discard. Cut each half in half,and then into 1 cm thick slices, cutting away the peel and lay them out on a large baking sheet lined with greaseproof paper.
Place the cardamon pods in a mortar and pestle and work with a pestle to get the seeds out of the pods.
Discard the pods and work the seeds to a rough powder.
Transfer to a small bowl, add the allspice and the remaining 3 tbsp of oil, stir well and brush this mixture over the butternut slices.
Sprinkle over a little salt and place in the oven for 15-20 minutes or until tender when tested with the point of a knife.
Remove from the oven and set aside to cool.
Meanwhile, whisk together the yoghurt, tahini, lime juice, 2 tbsp of water and a pinch of salt. The sauce should be thick but runny enough to pour; add more water , if necessary.
To serve, arrange the cooled butternut slices on a serving platter (I prefer individual dishes as it’s neater and prettier) and drizzle with the yoghurt sauce.
Spoon over the lime slices and their juices and scatter the chilli slices over the top.
Garnish with the cilantro and serve.