ALMOND TARATOR WITH SEASONAL SQUASH

I always have some kind of homemade sauce or dip in the fridge, actually usually several! I love adding a dollop to whatever I’m eating. Usually, they’ll be seed or nut based, so adding nutrients, protein, and good fats at the same time.

I’m loving this one at the moment. Middle Eastern, tarator is often served chunky but this is super smooth, which I really like here.

This recipe I adapted this recipe from The Cook’s Pantry, it stood out to me, because it’s basically nuts and oil, no bread added, and it’s really smooth and creamy. I added some sherry vinegar, I think it adds a nice depth of flavour which works really well.

While this sauce tastes sophisticated it’s so simple to make.  I’ve served it here with seasonal roast squash, roasted crushed hazelnut, and picked fresh herbs. It makes a really beautiful side dish and pairs so well with squash which are now in season! 

Please note the recipe for the tarator makes plenty but it keeps really well in the fridge, keeping two weeks, I’ve definitely had some in the fridge longer than that. It works really well as a condiment to so many veg dishes, just like this, and is also lovely dolloped on slow-cooked, bean based dishes.

Almond Tarator 

250g blanched  almond

400g water 

40g  sherry vinegar

25g  lemon juice 

10g salt 

1 clove, 5g garlic

300g olive oil 

For the tarator, add all your ingredients to a blender except the oil, blend for 30 seconds, and then drizzle in your olive oil, the mixture will thicken and emulsify. Taste for seasoning, adding a squeeze more lemon and salt if you think it needs it. 

Roast Squash and Tarator 

serve s 4 as a side 

1 red kuri squash 

Rapeseed or olive oil to roast 

Sea salt, paprika (optional)

50g roast chopped hazelnut 

Fresh picked herbs, I used dill, coriander, Thai basil

For the roast squash, preheat the oven 200c. 

Cut the squash in half, then quarters, then eights. Scoop out the seeds, reserving if you like to use them for another dish. 

Arrange the squash on a baking tray lined with parchment, coat with oil, and seasoning, I dusted some paprika on too. 

Bake for about 25 minutes until tender and slightly browned around the edges. 

To serve, arrange the squash on a plate, and top with a generous dollop of the tarator, hazelnut and picked herbs.