Mexican
Mexican
Crispy Black Bean with lime and coriander
Weeknight-friendly Black Bean Chowder with the lime and coriander we come back to again and...
Mexican · Salad
Mexican Squash Tabbouleh
Our tested Slow-Cooked Squash Tabbouleh: street-style, generous, and balanced with cumin and garlic. Serves 4 people with plenty to go around.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the cumin and garlic elements, and pat the squash dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the butternut squash and slow-cook until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the dried ancho chillies and the rest of the cumin and garlic flavours, letting them cook out for a minute until fragrant.
Add the carrots along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped oregano and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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