I love curry leaves right now… they have such a distinctive, fresh, almost lemongrass like flavour, which I can’t get enough of. I played around with some flavours and made a spicy, tangy curry leaf chimichurri dressing to pour all over the sweet squash and crunchy salad.
The curry leaves were toasted in a pan with mustard seeds, then added to the food processor, fresh coriander, garlic, lots of olive oil, crushed red pepper, paprika, ground cumin, and white vinegar and some chaat masala.
I made the salad with brown lentils and chickpeas (I love the convenience of the ready cooked OddPods packet ones), finely chopped red onions, red peppers, cucumber and fresh mint.
The hassle-back squash is not as hard as it looks (I promise), it makes a fab table centrepiece, but you can just as easily cube the squash and roast it in the oven if you prefer. It’s definitely a winner dish that I can’t wait to make again, a fantastic option for veg day, and it’s vegan too!