Page title and description

Salad dressings & dips
Squash and herby harissa dip
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
PT10M
Cooking time:
35 min
PT35M
-
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.