Roasted Squash, Taramasalata and Pickled Onion

Ingredients for 6 serving, as a main

Prep Time: 15 minutes
Cooking Time: 35 minutes


Taramasalata – Makes 300ml approx

  • 50g white or gluten-free bread, about 2 slices
  • 100ml milk
  • 100g smoked cod, or fish roe
  • 100g creme fraiche
  • 1-2 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • freshly ground black pepper


For the Red Onions

  • 1 red onion
  • 150ml red wine vinegar
  • 50ml water
  • 1 tablespoon sugar
  • 2 teaspoons sea salt


For the Salad

  • 1 medium butternut squash, peeled and cut in wedges
  • olive oil
  • 1 tbs sea salt
  • 1 tbs smoked paprika
  • 4 small handfuls mixed herbs, like parsley, chives and micro cress
  • 4 handfuls fricassee leaves
  • 4 handfuls baby gem
  • 5 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon mustard
  • 1 teaspoon honey
  • a big pinch of sea salt

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Roasted Squash, Taramasalata and Pickled Onion


Step 1

Preheat the oven to 180 degrees C / 350 degrees F


Step 2

For the onions, peel and slice the red onion into thin slices, a mandolin is best for this. Place them into a mason jar, or bowl.
Add the water, sugar, and salt to a saucepan and bring to simmer then remove from the heat. Stir until combined, then add the vinegar to the seasoned water and pour over the red onions.
Place the lid on to seal and refrigerate


Step 3

Once you have chopped up the squash, place the wedges on a baking tray. Sprinkle the squash with salt and smoked paprika, before cooking and roast for 35 minutes, or until soft.


Step 4

For the taramasalata, soak the bread in the milk until soft.
Place in a blender with the 1 tablespoon lemon juice, creme fraiche and fish roe and blend until you achieve a smooth paste*.
eason with a grinding of black pepper and add any additional lemon juice to taste. Transfer to a bowl and aside.


Step 5

Whisk the ingredients for the salad dressing together and dress the herbs, salad leaves and baby gem with the dressing, tossing to combine.


Step 6

To serve, dollop a couple of tablespoons of taramasalata on the plate, top with the roasted squash and dressed salad leaves…
Finish the plate with a drizzle of olive oil and a handful of the pickled onions

* I sometimes flake in a fillet of smoked mackerel or hot smoked salmon, if I want a more substantial salad.

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