Warm up with this delicious winter salad

Alexandra Dudley
·1-min read
Photo credit: Alexandra Dudley
Photo credit: Alexandra Dudley

From Town & Country

Made with roasted red peppers and spices, Urfa chilli paste is a sweet and smoky Turkish spice paste that is bursting with flavour. Available in many supermarkets, as well as online, the best I’ve found is made by Belazu, and works beautifully with the slightly sweet roasted squash and salty feta in this showstopper winter salad. If you can’t get hold of it, harissa paste works well too; similarly, you can try subbing onion squash for acorn or even butternut squash.

Photo credit: Alexandra Dudley
Photo credit: Alexandra Dudley


1 medium-size onion squash
200g feta
100g yoghurt
1 clove of garlic, minced
3 tbsp olive oil, plus extra for drizzling
1 tbsp Urfa chilli paste
1–2 tbsp runny honey
30g chopped hazelnuts


Preheat your oven to 200°C on the fan setting.

Halve the onion squash and remove the seeds before cutting into roughly three-inch-size wedges. Place on a roasting tray, drizzle well with olive oil and season with sea salt. Toss to coat and roast for 30 to 35 minutes until cooked and slightly charred in places.

To make the whipped feta, place the feta, yoghurt and garlic into a food processor or high-speed blender (a Nutri Bullet works well) and blend until you have a rough paste. Add a tablespoon of olive oil and blend until you reach a smooth, thick, yoghurt-like texture.

In a small bowl, combine the chilli paste with two tablespoons of olive oil.

To serve, spread the whipped feta onto a serving dish, drizzle over about half of the chilli oil and arrange the roasted squash over the top.

Finish by drizzling over the remaining chilli oil and the runny honey. Sprinkle over the chopped hazelnuts and a little more crumbled feta, if you like.