Squash and goat cheese salad

I think it could have been all the adverts I’d seen for deliveroo from Asha’s Indian restaurant in Manchester that made me crave some Indian food. I treated myself to dine there last year to celebrate a job offer and a treat it really was! One of my three or four visits to the city centre since moving back to my hometown in April. Sadly they don’t deliver to the ‘burbs but this salad I took from Cyrus Todiwala’s cookbook – ‘Simple Spice Vegetarian’ was delicious and is probably a lot more healthy than the paneer curry that I was craving anyway and still feels a little indulgent with the lovely goat cheese.

This recipe is so customisable, the nuts and seeds could be swapped with whatever you have available. I subbed out sweet potato that was in the recipe for butternut squash. Prunes could probably be replaced with dates or another dried fruit and maybe the goat cheese with a Wensleydale (a sweet, crumbly English cheese). This is the second time I’ve made this salad and the first time I mixed in the goat cheese with the salad dressing per the recipe but actually I feel you get more cheesy goodness if you just crumble the cheese over the salad.

Serves 2


  • 1/2 butternut squash
  • Spray oil
  • 3 tbsp sunflower seeds
  • 1 tbsp almonds
  • 1 bag mixed salad leaves (something dark green, lettuce won’t work here)
  • 8 prunes
  • salt and pepper
  • 130g goat cheese
  • 1 lime
  • 1 tsp English mustard
  • pinch chilli flakes
  • 15g coriander leaves
  • 15g mint leaves
  • 1 tbsp olive oil
  • 1/2 tsp cumin seeds


1.) Preheat the oven to 200 degrees C and prepare a baking tray

2.) Peel and chop the squash into cubes, put them on the tray and spray with oil. Sprinkle with salt and pepper. Roast for about 30 minutes.

3.) In the meantime, make the dressing. In a container of your choice, squeeze the lime, stir in the oil, mustard and chilli

4.) Bash the cumin seeds a little in a pestle and mortar (no need to grind them to a powder) and add them.

5.) Chop up the herbs and add also with some salt and pepper. Give it a good mix.

6.) Lightly toast the seeds and nuts in a pan over a low heat

7.) Wash the salad leaves, chop up the prunes and crumble the goat cheese.

8.) When the squash is done, mix the leaves with the dressing in a bowl. Plate up with the squash, prunes, nuts and cheese.

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