Butternut Squash and Tahini Dip with Cardamom and Coriander Seed Flat Breads

Anytime I get an opportunity to try something a little different I go for it...especially with my three year old, I thoroughly embrace him eating all different flavours and foods! As you know this weekend I went for a middle eastern theme and yesterday was no exeption. I wanted something nice and easy for lunch but a little different from a plain sandwich or roll and when I saw this recipe in yotam ottolenghis Jerusalem I knew I had to make it....well I wasn't disappointed at all, neither was my son. The flavours of this dip are incredible and so warming and inviting that it is very difficult to not eat all of it unless you have enormous will power hahaha but with it being fairly healthy, why not eat it all :)) I served it with my fragrant cardamom and coriander seed flatbreads and a salad :)

Butternut Squash and Tahini Dip

1/2-1 butternut squash, peeled and cut into chunks (net weight 450g)
2 tbsp olive oil
1-2 tsp ground cinnamon
salt to taste
35g tahini paste
60g Greek yoghurt
1 garlic cloves, peeled and crushed
Large handful of flaked almonds- toasted in a pan
maple syrup to drizzle

Heat the oven to 180C/350F/gas mark 4. Spread the squash out on a medium-sized baking tray, pour over the olive oil and sprinkle on the cinnamon and salt. Mix well and roast for about 40 minutes or until soft , stirring once during the cooking. Remove from the oven and leave to cool.

Transfer the cooled squash to the bowl of a food processor, along with the tahini, yoghurt and garlic. pulse so that everything is combined into a coarse paste – you don't want it too smooth (you can also do this by hand using a fork or masher).

To serve, spread the butternut tahini dip and sprinkle with toasted almonds and a drizzle of maple syrup

(Recipe adapted from a yotam ottelenghi recipe)

Serve with some aromatic flat breads

Cardamom and Coriander Seed Flat Breads

250g strong wholemeal bread flour

5g salt

20ml olive oil

160ml water

6 cardamom pods-seeds removed and crushed in a pestle and mortar

1/2 tsp coriander seeds-crushed or you can use ground

Add the flour, salt and spices to a bowl and then add the olive oil and water and mix to form a dough.

Turn out on to a lightly floured work top and knead for about 5 minutes

Place in the bowl and cover with cling film and leave to rest for 30 minutes

Divide the dough into 6 pieces

Heat a large frying pan (no oil needed) and roll out the first ball so it is very flat. Cook in the frying pan for a minute on each side...or until golden on each side.

Remove from the pan and place on a plate and cover with a tea towel or cling film to stop from drying out

Great as a wrap, dipping bread, smothering a delicious dip on or as an aromatic chapati to accompany a curry :)

Halloumi flat breads...easy to make and so very tasty

I like to try and do some form of bread to accompany our meals. When time is short and I don't have the time to work with a yeast dough I always turn to this recipe for flat breads. It's so versatile and although I am giving you the halloumi version you can try any combination, such as olive and Harissa, Manchego cheese and roasted red pepper, or olive and feta, they really are so yummy :)

Halloumi Flat Bread

300g self raising flour
1tsp baking powder
1/2 tsp salt
300g plain yoghurt
150-200g halloumi

Add the flour, salt and baking powder to a bowl and add the yoghurt and mix to form a dough. Add the crumbed halloumi cheese and knead into the dough
Cover your work surface with plenty of flour and divide your dough into 8 pieces and now you can roll them flat ready to dry fry
In a frying pan heat a small amount of oil and once heated up pour it out and place your first flat bread into the pan. Fry for a couple of minutes until golden and then turn over and fry for a further couple of minutes and remove to a plate. Continue with the rest of the flat breads and serve

(Adapted from Jo Wheatley recipe)