Author: Arun Kumar

Name: Roast Summer Squash Salad
Prep time: 25 min
Cook time: 50 min
Yield: 6
Ingredients: 50ml olive oil; 1-2 summer squash, peeled and cut into wedges; 200g long-stem broccoli; 300g cooked grains (you can use ready-cooked pouches of pearl barley or bulgur wheat); Handful flatleaf parsley, roughly chopped; Handful coriander, roughly chopped; 2 spring onions, sliced; 1 garlic clove, finely chopped; 1 tbsp za’atar; Squeeze lemon juice; Extra-virgin olive oil to drizzle; For the tikka spice mix; 2 tbsp cumin seeds; 2 tbsp coriander seeds; 5 cloves; 13cm piece cassia bark, broken into small pieces (or 3 cinnamon sticks, broken into pieces); 4 green cardamom pods; ½ tsp black peppercorns; 1 tsp garlic powder; 1 tsp onion powder; 1 tbsp amchoor (dried mango powder); 1 tsp black salt; ½ tsp ground turmeric; 1 tbsp sweet paprika; 1 tbsp kashmiri chilli powder; For the tempered yogurt; 250g greek yogurt; 1 tsp clear honey; 2 tbsp vegetable oil; 1 tsp mustard seeds

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