A few months ago, I started getting a weekly veg box from Riverford Organic Farms. It was like getting a present every Monday morning, but the pressure of not wasting all of these lovely vegetables was always on my mind. Eat out tonight? No! We’ve got cabbage and carrots that won’t eat themselves!
So when they invited me to a dinner where the food was made from that week’s veg box, I thought it sounded like a great idea. And it was! The food (all vegetarian) was delicious and one that really stood out was a slaw made with a tahini dressing. So when I came across this recipe, I knew I had to try it. Not only did it have some of my favourite foods (squash, chickpeas, coriander), but it also had a very yummy sounding tahini dressing.
Easy to make and quick – about 45 minutes, most of which was watching the squash roast. I used a Coquina Squash, a type of butternut squash, which worked well with the allspice and garlic – the hardest part was not eating all the squash before I mixed in the rest of the ingredients. Served with lightly dressed mixed greens and crusty bread, it was a light and healthy dinner.
So good I had it again for lunch the next day!
The only change I made the second time around was with the dressing – I substituted plain yogurt for the olive oil and added in a little less water (1 tablespoon vs. 2). A little creamier and less fat for those that are watching those kinds of things.
I tasted the dish with a Chilean Chardonnay (Gato Negro 2013, £5.59 at Waitrose) and a Hungarian Sauvignon Blanc (Chapel Hill 2013, £5.24 at Waitrose) – my preference was the Sauvignon Blanc, although a crisper chardonnay would probably be nice – a Chablis or other unoaked or lightly oaked one. The crisp acidity of the Sauvignon Blanc worked well with the coriander leaf and wasn’t overpowered by the tahini, though if you use less coriander, an oakier chardonnay would probably be tasty. While I didn’t try it with a Viognier, I’d give that a try next time.
Best options: Loire Valley Sauvignon Blanc or Chablis