Skip to content

Flora Recipes

Autumn Squash Salad


  1. Heat the oven to 200C/180C fan. Toss the squash in 2 tbsp of the melted Flora and the curry powder in a large baking tray. Season and roast for 20 mins. Toss the onion and chickpeas with the cumin seeds and another tbsp of the melted Flora, add to the baking tray and roast for 15 mins further, until the squash is cooked through and the chickpeas are crispy.
  2. Meanwhile, toss the coriander seeds and fennel seeds in a small frying pan and toast a little, around 1 min, remove and bash. Heat the remaining Flora in the same pan, add the garlic and cook until golden. Remove from the heat and allow to cool a little, then stir in the chopped parsley, crushed spices, sesame seeds and lemon zest. Squeeze the lemon juice in along and set aside. Mix the tahini with the yogurt and enough water to make a loose dressing, season well.
  3. Transfer the contents of the baking dish onto a large serving plate, drizzle the green sesame sauce over, scatter with the remaining parsley.


  • 1 large butternut squash, peeled and sliced into half moons 1cm thick
  • 1 tbsp mild curry powder
  • 2 red onions cut into wedges
  • 400g chickpeas
  • 1 tsp cumin seeds
  • 4 tbsp Flora Original, melted
  • 25g pack parsley, finely chopped, plus extra to serve
  • 1 clove garlic, grated
  • 1 tsp each coriander seeds and fennel seeds
  • 1 tbsp sesame seeds
  • ½ lemon, juice and zest

Related Articles