Baby spinach, roasted butternut squash and red onion salad, with tahini and za’atar Served at The Glasshouse Restaurant of The Grove Hotel, London’s Country Estate

grove recipe

Serves 10

1kg baby spinach
1 large butternut squash cut in wedges
2 red onions sliced
50ml olive oil
Maldon sea salt and black pepper
2 tbsp tahini paste
2 tbsp lemon juice
3 tbsp water
1 small garlic clove, crushed
30g pine nuts
1 tbsp za’atar
Bunch of micro cress
To make the tahini dressing
Put the tahini in a small bowl with the lemon juice, water, garlic and a quarter-teaspoon of salt. Whisk to the consistency of honey, adding more water or tahini as necessary.
For the vegetables
Put the squash and onions in a separate tray, add three tablespoons of oil, a teaspoon of salt and some black pepper, and toss well. Spread skin down, on a baking sheet and roast for 30 minutes until the vegetables have taken on some colour and are cooked through. Keep an eye on the onions: they may cook faster than the squash, so may need to be removed earlier. Remove from the oven and leave to cool.
To serve
Spread the vegetables on a platter and drizzle over the sauce. Scatter the pine nuts and oil on top, followed by the za’atar and micro cress.