Riverford Wicked Leeks
Sumac roasted squash salad recipe image

Print Sumac roasted squash salad

The crown glory of this delectable salad is the dark red Middle Eastern spice, sumac, with a wonderful taste of both paprika and citrus. If you can't find it, replace it with an equal amount of paprika (not smoky) and a good squeeze of lemon.


  • 1 butternut squash, peeled, deseeded & sliced into finger-length pieces
  • 1 tsp sumac
  • 2 tbsp olive oil
  • 1 tsp cumin seeds
  • 150ml plain yoghurt
  • 100g feta cheese, crumbled
  • 100g salad leaves
  • 50g toasted pistachios
  • 6 fresh mint leaves, shredded
  • Salt & pepper


  1. Preheat oven to 180'C/Gas 4.
  2. Toss the squash in a baking dish with the sumac and olive oil and season. Roast for about 25-30 minutes, until just tender.
  3. Make the dressing: Toast the cumin in a dry frying pan for 1 minute and grind to a powder, then mix in the yoghurt and feta.
  4. Toss the salad leaves in a little olive oil to coat and spread over a serving platter.
  5. Scatter the squash on top. Drizzle over the yoghurt dressing and sprinkle over the pistachios and mint to serve.

Cooks notes

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