Celebrate the harvest with this Succot inspired salad. Butternut squash is roasted with harissa until sweet and caramelized, and is tossed with bitter radicchio, fresh parsley, and a creamy tahini dressing. Date syrup, or silan, gives a touch of sweetness and depth to this dish.

Method:

• Preheat the oven to 200°C.

• Add the butternut to a baking tray. Drizzle with olive oil, and season with harissa seasoning, sesame seeds, and salt.

• Roast for 20-25 minutes, or until tender and golden. Set aside.

• Meanwhile, make the dressing: whisk together the tahini, olive oil, apple cider vinegar, maple syrup, and water until the consistency of double cream. Season with salt and pepper.

• Combine the radicchio, parsley, butternut, onions, and pumpkin seeds in a serving bowl. Drizzle with tahini dressing and date syrup.
  
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