Za’atar roasted tomato salad with black beans

November 10, 2020
Serves: 2 Cooks In: 1 hour
  1. Preheat oven to 180C. Place the butternut squash on a baking tray with some olive oil and roast for around 40 minutes until cooked. About 25 minutes before the butternut squash is cooked place the tomatoes on another baking tray cover with olive oil, salt and pepper then roast for around 20 mins until they have started to caramelise.
  2. Place a pan on a medium heat with some olive oil in. Cook the shallot until tender, about 8 minutes, then stir in the black beans for about 5 minutes.
  3. Meanwhile, place the kale into a bowl. Pour the apple cider vinegar over the kale and use your hands to massage it in. Then set to one side for at least 5 mins so the apple cider vinegar can start to break down the kale.
  4. Next make your dressing by mixing together all the dressing ingredients in a small bowl.
  5. Assemble the salad with the massaged kale, roasted butternut squash, roasted tomatoes, shallot black beans, and feta or vegan cheese. Drizzle over the lemon dressing and mix until the salad is evenly coated. Enjoy!


  • 1 butternut squash, washed and
  • 2 cups cherry tomatoes
  • 1 medium shallot, sliced
  • 1 x 400g tin black beans, drained and rinsed
  • 2 large handfuls of kale, rinsed, stems removed and torn into bite sized pieces
  • 2 tbsp apple cider vinegar
  • Salt and pepper to taste
  • 30g crumbled feta or vegan cheese


  • 4 tbsp olive oil
  • 1 lemon, zested
  • 1 lemon, juiced
  • 1 tbsp za’atar
  • Salt and pepper to taste