A simple Autumnal warm salad for you guys today. What really makes this salad special is the delicious fresh turmeric tahini dressing, so easy to make and will lift any roasted veggies to next-level deliciousness.
Have you ever sautéed radishes? I know it sounds odd, but it really works well. It is such a lovely way to eat them if you don’t fancy them raw; I just sauté them in a little butter, salt, and pepper until they get slightly golden.
The pumpkin is roasted with fresh sage and shallots until caramelized and charred slightly. I used pumpkin (again as I had loads!!,) but I actually think butternut squash would be even more delicious.
The spelt is cooked in stock for extra flavor, and then I added a little dukkah and Aleppo chili flakes for a kick. The tahini dressing is made with tahini, lemon juice, garlic (I used smoked just because I had some), freshly grated turmeric, salt, and pepper, then whisked until combined. Once all the elements are put together, I am sure this is a salad you will love and will make time and time again.