Roast squash with NOPI’s famous honey lavender dressing

NOPI is a wonderful restaurant (and cookbook) in my hometown of London. And one of it’s most famous dishes is a orange and burrata salad with an amazing coriander seed and lavender dressing. Check out the recipe here. I’m not going to say that this dressing is brilliant on anything! But I am going to say it’s great on loads of things. And today I suggest you drizzle it over some roast squash on a bed of tomato-y beans with fried halloumi….

1 small squash (I used red kuri)
olive oil
salt and pepper

For the dressing:
1 teaspoon coriander seeds, toasted
2 tablespoons olive oil
1½ teaspoons runny honey
¾ teaspoons dried lavender
½ small garlic clove, crushed

1) Wash the squash, cut open and remove the seeds and then cut into wedges. For varieties with thin skins (like red kuri, delicata and green hokkaido) I don’t bother to peel it.

2) Put the squash wedges onto a large baking tray and massage with 1 tablespoon of olive oil and plenty of salt and pepper. Roast in a hot oven (say 200*C) for 20 minutes or longer, until the squash is tender and nicely browned at the edges.

3) Meanwhile, make the dressing. First, toast the coriander seeds in a small dry saucepan over a medium heat until they release their lovely fragrace. Make sure you don’t burn them!! Pour them into a cold bowl to cool.

4) Place two tablespoons of olive oil into the (now-empty) pan with the honey, lavender, garlic and a good pinch of sea salt.

5) Bring to a simmer on a low heat and then remove form the heat at once. Stir well and set aside until completely cool.

6) Just before drizzling the dressing you can add the coriander seeds.

7) I served my roast squash with NOPI dressing on a bed of warm roast tomatoes and beans, with a scattering of fried halloumi and a sprinkling of parsley.