Roasted Squash and Black Rice with Tahini and Lime

This dish is more than the sum of it’s parts. The sweetness of the squash is balanced by earthy tahini and an extra layer of zing with citrus and chilli dressing. It can be served warm or cold, making it the perfect make-ahead dish for Thanksgiving.

Roasted Squash and Black Rice
  • 1 medium butternut squash, seeded and cubed
  • 2-3 Tablespoons of olive oil
  • Sea salt and pepper
  • 200 grams of black rice
  • 1 teaspoon of honey
  • 2 Tablespoon of fresh lime juice
  • 1/2 of a green chilli, finely chopped
  • 1/2 cup of Greek yogurt, full fat
  • 2 Tablespoons of tahini
  • 1/4 cup of dried cranberries
  • 1/2 cup of  walnuts, toasted
  1. On a baking sheet roast the buttenut squash with a drizzle of olive oil for 25-30 minutes. Turn half way through.
  2. Cook the black rice according to the package instructions and set aside.
  3. Mix the honey with the lime juice, chillies, three tablespoons of olive oil and 1/2 teaspoon of sea salt
  4. Mix the greek yogurt with the tahini in a separate bowl. Add three tablespoons of water, 1/2 teaspoon of salt and a dash of pepper.
  5. Toast the walnuts in a heavy bottomed pan on the stovetop for 5 minutes.
  6. Add the walnuts, dried cherries and yogurt mixture to the black rice. Stir until everything is combined. Top with butternut squash, and dress with the lime and chilli dressing.

Roast your butternut squash on a heavy baking pan with a good drizzle of olive oil and a few grinds of sea salt and black pepper. While the squash is cooking toast your chopped walnuts in a cast iron pan on the stove top. Heat the pan dry (without olive oil.) When the pan is hot, add the walnuts. Give them a good stir and keep a close eye on them. They are ready when you can smell a nice nutty toasted aroma and they have darkened in colour. Set the nuts aside and begin making your dressing. Squeeze a few limes into a small bowl and add three tablespoons of olive oil, your chilli, and honey.

Begin making the dressing for your rice. Combine the yogurt with the tahini and 1/2 teaspoon of salt and a good dash of pepper. Set aside until the rice is cooked.

Add the toasted walnuts, dried cranberries and yogurt mixture to the black rice.  Give everything a good stir. 
Top the black rice with your roasted squash and dress it all with the lime dressing.

Mezze Flatbread

It’s easier than you think to make your own flatbread, and you won’t believe the difference in taste to the store bought variety!  This flatbread has no yeast, so if you’re not used to baking bread this is a great place to start. Add whichever spices you prefer at the end by sprinkling them over the top and rolling them into your dough before cooking ( I added cumin, red chillies, paprika and a good bit of sea salt) Make a double batch and freeze it for wraps and dips…

Flatbread recipe
  • 300 grams (2 cups) of whole wheat flour (unsifted)
  • 1/2 tsp of salt
  • 50 grams (3  1/2 Tb )of  butter
  • 185 ml (3/4 cup) of milk
  • 1/2 Tb of olive oil
Flatbread Recipe Ingredients

  1. Combine butter and milk. Heat on the stove or in the microwave until butter is melted.
  2. Add the salt to the flour and pour the milk and butter mixture into the bowl.
  3. Stir everything together and knead a bit with your hands until a soft dough is formed. Add more flour if the dough is too sticky.
  4. Dust work surface with flour and knead dough for a few minutes.
  5. Wrap the dough in clingfilm and leave it to rest for 30 minutes.
  6. Break the dough into four equal pieces, roll into balls and roll each piece out with a rolling pin to about an 1/8th of an inch.
  7. Sprinkle any spices that you wish over the dough and give it one more roll with the rolling pin.
  8. Heat a heavy bottom pan on the stove top until it’s really hot. Add the olive oil. Cook the dough on each side for about a minute and a half.
  9. Remove and wrap the dough in a tea towel while you cook the other pieces.
Melt the butter into the milk.  You can do this on the stovetop or in the microwave.
Add the salt to the flour and pour the warm milk and butter mixture in. Give it all a good stir until everything is combined and knead it a bit with your hands.
Flatbread recipe
Dust your worktop with flour. Take the dough from the bowl and knead for a few minutes.  It doesn’t need much kneading. Add more flour if your dough is too sticky.

Now wrap your dough in clingfilm and leave it to rest for about 30 minutes. When the 30 minutes is up, break your dough into four pieces, and roll each piece into a ball.  Flatten each piece with your rolling pin, rolling to about an eighth of an inch.  The thinner you roll the dough the crispier your bread will be.  For a soft and pliable wrap keep the dough a bit thicker. Heat a heavy bottomed pan on the stove top until it’s really hot. Add your olive oil, let it heat for a bit and then add one flattened piece of dough.  The dough will bubble a bit as it cooks.  Cook for about a minute and half on each side.  Wrap the cooked flatbreads in a teatowel while you finish cooking the whole batch.  Enjoy!!