Squash biryani + green tahini dressing

A vegan twist on this delicious classic.

This is such a colourful and hearty meal. I love the combination between the hot spice and the cool fresh tahini. This was a bit of an experiment in terms of ingredients as I had some old veg that needed using up so feel free to get creative with the toppings, although I have to say this combination is delicious!

Serves 2

You will need…

1 cup of rice ( I use black or brown)

1 1/2 cups diced squash (not too small!)

10 cherry tomatoes

2 cloves crushed garlic

1/2 cup chopped spring onions

1/4 cup roasted cashews

1/4 cup pistachios

4 dates chopped

1 tsp cumin

1 tsp hot chili powder

1 tsp turmeric

1 tsp crushed chilis

1 tbsp olive oil

salt + pepper to taste

For the tahini dressing…

1/4 cup olive oil

1/4 cup water

1 tbsp tahini

1 small clove garlic

1 tbsp lemon juice

handful of parsley + coriander

1 tsp salt

Set your fan oven at 200 degrees.

While the oven heats up make the rice according to the packet instructions. Once cooked, drain and set aside.

Roast the squash for 25-30 mins adding the tomatoes half way through.

While the veg are roasting make the green tahini dressing by combining all ingredients in a blender until you reach a smooth consistency. Set aside

When the veg is ready, start by frying the garlic and 1/2 the spring onions in the olive oil. Add the spices and continue cooking for 2 mins.

Now add the cooked rice, dates, pistachios, cashews and combine making sure the spices are well mixed throughout.

Now add the roasted veg and combine. Season with salt + pepper and transfer to your plates. Top with the remaining spring onions and drizzle the green tahini dressing on top.

If you’re like me and love spice, just add some more crushed chilis or chili powder.

Enjoy!