Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Roasted Squash, Crispy Lentils, Pomegranate and Dukkah
This vegan one-tin roasted squash with dukkah is finished with a sprinkling of pomegranate seeds, making it the perfect centrepiece for a meat-free feast.
From the book
The Roasting Tin Around The World
Easy one-dish dinners inspired by flavours from around the world
Leave the hard work to the oven with minimal prep and less washing up
From easy midweek dinners to simple bakes and desserts
Introduction
If you enjoy making Middle Eastern or Ottolenghi recipes, you’ll probably have a bottle of pomegranate molasses and a jar of dukkah stashed in your cupboard – this dish is the perfect opportunity to use them. I like to add the dukkah at the end, as it can burn in the oven on a high heat – it adds wonderful crunch and flavour to the roasted vegetables and lentils.
Ingredients
| 600g | squash, cut into 1½ cm slices |
| 1 | red onion, cut into eighths |
| 250g | cherry tomatoes, on the vine |
| 1 x 400g tin of | brown lentils, drained and rinsed |
| 1 tsp | sea salt |
| 2 tbsp | pomegranate molasses |
| 2 tbsp | olive oil |
| 3 | cloves of garlic, grated |
| 1 tsp | chilli flakes (less if yours are very hot) |
| 2 tbsp | dukkah |
| a handful of | pomegranate seeds |
| a handful of | fresh dill or mint, roughly chopped |
| For the dressing: | |
| 100ml | vegan yogurt |
| 2 tbsp | pomegranate molasses |
Method
Preheat the oven to 180°C fan/200°C/gas 6.
Tip the squash, onion and tomatoes into a roasting tin large enough to hold everything in one layer, then mix through the lentils, salt, pomegranate molasses, oil, garlic and chilli flakes. Transfer to the oven and roast for 45–50 minutes, until the squash is cooked through.
Meanwhile, mix the vegan yogurt and pomegranate molasses together, then taste and season as needed with a pinch of salt. Drizzle the yogurt over the roasted veg, scatter over the dukkah, pomegranate seeds and mint and serve hot.
