Let’s talk sides. I’ve got two for you today. Lebanese spiced squash and a lovely roasted fennel salad.
Thanksgiving sides are, IMO, more important than the bird itself. I love the turkey, but it’s everything else that makes the meal and sets the table. I’m sure you agree that the table would look pretty blah without the color added by a bowl of red cranberries, a bright green salad or the golden squash.
It’s the latter two edibles that get the attention today. I’ve jazzed up traditional acorn squash with the taste of za’atar seasoning*, and vamped up the salad by spicing up the chickpeas and roasting the fennel.
Don’t like fennel?
Yes, you do. Trust me.
Both are finished off with a tahini lemon dressing/dollop/dribble. Whatever you want to call it, it’s good stuff. Try to contain yourself from licking the bowl. But no judgment from me if you do.
Inspired by the flavors of Jerusalem, these side dishes are so easy, they’ll give you time to watch most of the parade on the big day. Or football. Whatever the chef fancies.
**Za’atar seasoning is a Lebanese style spice mix that combines sumac, salt, sesame and thyme.
Written that time when I woke up at 4 am and COULD NOT go back to sleep. That’s cool.
Featured on msn. Adapted from Jerusalem.
Lebanese Squash and Roasted Fennel Salad
Za'atar spiced roasted acorn squash with roasted fennel salad topped with a lemon tahini dressing are two tasty side dishes you won't want to miss.
Ingredients
- For the squash:
- 2 whole acorn squash (squashes?)
- 2 TB olive oil
- 2 tsp za’atar seasoning
- For the tahini dressing:
- 4 TB tahini
- 1-2 TB water
- 2 TB lemon juice
- 2 cloves garlic, smashed and minced
- 1 tsp pepper
- For the salad:
- 6 cups mixed greens
- 2 bulbs fennel, fronds removed
- 2 TB olive oil
- 1 tsp kosher salt
- 1 tsp coarse black pepper
- 1 14-ounce can chickpeas, rinsed
- 1 tsp all spice
- 1 tsp cardamom
- 1 tsp cumin
- ½ tsp salt
- ½ tsp black pepper
- 2 TB lemon juice
- 2 ounces feta cheese, crumbled
- ½ cup parsley, chopped
Directions
- Step 1 Preheat the oven to 375F.
- Step 2 Halve each squash, cut off the stem and remove the seeds. Drizzle ½ TB olive oil and sprinkle ½ tsp za’atar on each half.
- Step 3 Place each half, cut side down, in an oven safe baking dish and bake about 1 hour until tender.
- Step 4 Drizzle with tahini dressing.
- Step 5 Preheat the oven to 375F.
- Step 6 Prepare the fennel by slicing off the bottom, and then half and slice the fennel bulb into chunks. Coat with the olive oil, add the salt and pepper and roast in an oven safe dish for an hour or until golden brown.
- Step 7 Meanwhile, prepare the chickpeas. In a small skillet, add the chickpeas, allspice, cardamom, cumin, salt and pepper and lemon juice. Toss to coat, and toast over medium heat until most of the liquid has been cooked off. Set aside.
- Step 8 Make the dressing by whisking together all the ingredients until smooth, adding more or less water until it reaches a honey-like consistency.
- Step 9 Assemble the salad. In a large bowl add the lettuce, fennel, chickpeas and feta, and toss thoroughly with the dressing, starting with half the amount and adding more as desired.
I was just thinking that this reminded me of something you’d see in one of Yottam Ottolenghi’s recipe books (from Jerusalem!) when I read that this was inspired by the flavours of Jerusalem.
My favourite sort of food. Delicious!
I figured you’d appreciate it. It is YOUR type of food!
You’re so sweet, thanks for the mention and BTW, this looks DE-lish!
Of course! Thank YOU for the recipe!