Pic of Squash and herby harissa dip

Squash and herby harissa dip

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Salad dressings & dips

Squash and herby harissa dip

Soup Serves 6 45 min
Roasting squash brings out its lovely, caramel sweetness. Set off with fiery harissa, cool yoghurt, fresh herbs and crunch pumpkin seeds, this is good as a starter, part of a mezze spread, or a light vegetarian meal. Eat with warm pitta or flatbreads.

Ingredients

  • 700-800g squash, peeled and diced
  • juice of 1 lemon
  • olive oil
  • 1 tsp herby harissa, more if you like it very hot (or use another variety)
  • 3 tbsp plain yoghurt
  • small handful fresh coriander, chopped
  • small handful fresh mint, chopped
  • 1 garlic clove, crushed
  • 2 tbsp pumpkin seeds, toasted

Method

Prep time: 10 min
Cooking time: 35 min

  • Step 1

    Preheat oven to 190°C/Gas 5. Put the squash in a baking dish and toss in just enough olive oil to coat. Roast for 35 minutes or so, until tender. Mash coarsely with a potato masher.

  • Step 2

    Stir in the harissa and just enough lemon juice, olive oil and salt and pepper to taste. Always taste as you add the harissa, as they vary in heat.

  • Step 3

    Mix the yoghurt with the chopped herbs and garlic.

  • Step 4

    Transfer the squash to a serving dish and swirl the yoghurt through.

  • Step 5

    Drizzle with a little more oil and scatter over the toasted pumpkin seeds.

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