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.

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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.

Serves 4
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min


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


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.

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