HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTah Antilising Butternut Tahini Salad
Tah-antilising Butternut Tahini Salad

Tah-antilising Butternut Tahini Salad

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Without tahini there would be no hummus (shock horror!). But tahini has lots of other uses, it is often mixed with honey and spread on toast for a delicious breakfast. Here we are mixing it with lemon juice and a splash of olive oil to make a delectable creamy dressing. Combined with delightfully sweet butternut squash and a whole host of mouth-watering ingredients, this really is a winning recipe.


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Butternut Squash

½ tsp

Chilli Flakes

4 sprig(s)


½ unit(s)


3 tbsp

Tahini Paste


½ unit(s)


1 tbsp

Sunflower Seeds

¾ block(s)

Feta Cheese


0.3 cup(s)

Dried Cranberries

1 bag(s)

Steve’s Leaves: Baby Watercress

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)1598.288 kJ
Energy (kcal)382 kcal
Fat24.0 g
of which saturates7.0 g
Carbohydrate28 g
of which sugars0.0 g
Protein15 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
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Pre-heat your oven to 180 degrees. Slice the butternut squash in half lengthways and scoop out the seeds. Slice it widthways to about 1cm thick (we want to be able to cook this nice and quickly). Now chop it into 1cm cubes


Place on a baking tray, drizzle butternut with olive oil, the chilli flakes to taste and the leaves of the thyme(discarding the stalks). Tip: We’ve sent a few more chilli flakes than you need in case you want to spice it up! Season with a pinch of salt and a good grind of black pepper. Place in your oven and cook for about 20 mins, or until your squash is soft (you can easily slip a knife through) and crisp on the outside.


In the meantime, get the delicious dressing and salad ready. Chop the cucumber in half lengthways and then in half again. Now chop into ½cm cubes. Mix the tahini with a good squeeze of lemon juice and a good splash of olive oil. Season with salt and black pepper. Feel free to adjust to your own taste. It should have a wonderful deep nutty flavour.


Pop the sunflower seeds into a frying pan (without any oil) and put on low heat for about 5 mins, shaking the pan every now and then to turn them. You are toasting these to make them extra tasty. Tip: Watch them like a hawk - the last thing you want is for them to burn!


In a bowl, crumble the feta cheese over the dried cranberries, add the watercress, chopped cucumber, toasted sunflower seeds and cover with three-quarters of your tahini dressing. Give this a good toss.


Plate up by placing your warm butternut squash over your watercress and cranberry salad. Drizzle your remaining dressing on top.