Squash Salad

Introducing one of our favourite salads, perfect as a BBQ side or veggie main meal, and elevated with a spoonful of @chimilove.uk and a drizzle of @alldressedupdressings 💛 We love to add a splash of @citizensofsoil EVOO too!

Chimichurri Roasted Butternut with Harissa Yoghurt

4 butternut squash, peeled, halved, and sliced into 1 cm thick half-moons
3 tbsp Chimi Love Chimichurri Mild (plus more for drizzling)
3 tbsp olive oil
Salt and black pepper, to taste
1 whole garlic bulb, halved horizontally
250g Greek yoghurt
All Dressed Up Harissa dressing, to drizzle
1 tbsp Olive Oil
A handful of rocket

For the Butternut:
Preheat the oven to 180°C (350°F).
In a large bowl, combine butternut slices with the Chimichurri Mild, olive oil, salt & pepper.
Toss well to coat evenly.

Spread the butternut slices onto a large baking dish or tray.
Nestle the halved garlic bulb (cut-side up) among the slices.
Roast for 30–35 minutes, or until golden and tender, flipping halfway.

Spread the Greek yoghurt onto your serving dish and generously drizzle the Harissa dressing over.
Lay the roasted butternut on top and squeeze over the garlic.
Spoon over some extra Chimi Love Chimichurri and top with fresh rocket for a peppery contrast, before drizzling over the extra virgin olive oil.