• Feel Good
  • 18th May 2024
  • 0
  • 2 minutes

The recipe TikTok’s favourite nutritionist eats on repeat


500g (1lb 2oz) peeled, deseeded butternut squash

1 tablespoon za’atar spice mix

1 tablespoon olive oil

1 jar of jalapenos

250g cooked grain of choice

60g rocket leaves

200g feta cheese, crumbled

200g hummus

Protein of choice (cooked chicken, tofu, prawns, etc.)

80g pomegranate seeds

Salt and pepper

1 lemon, cut into wedges, to serve

For the pickle:

150ml white wine vinegar

100ml water

1 tablespoon caster sugar

2 red onions, sliced into rounds

For the dressing:

150g (2/3 cup) natural yogurt

1 tablespoon tahini

Juice of 1 lemon

1 teaspoon honey


For the pickle, pour the vinegar and water into a pan, add the sugar and bring to a simmer. Remove from the heat and immerse the red onion slices in the liquid. Let them pickle as you continue with the prep.

Preheat the oven to 230°C/210°C fan (450°F) Gas Mark 8 or set an air fryer to 200°C (400°F).

Cut the squash into 2cm (¾ inch) cubes and add to a heatproof bowl. Season with the za’atar spice mix and some salt and coat in the olive oil. Microwave on HIGH for 5 minutes, then spread out on a baking tray and either roast in the oven, or in the air fryer, for 10 minutes. Remove and set aside.

In a bowl, mix the dressing ingredients (yogurt, tahini, lemon juice and honey) together with a pinch each of salt and pepper, and set aside.

Make a jalapeño sauce by tipping the entire jar of jalapeños, including the brine, into a blender or food processor. Blend to achieve a chunky consistency. Store any leftovers in the original jar in the refrigerator, where it will last for a month.

Microwave your chosen grains to heat through.

Divide the rocket between 4 bowls, to create the base. Divide the grains, feta, roasted squash and hummus between the bowls. Create a well in the hummus using the back of a spoon and add 1 teaspoon of jalapeño sauce to each. Add any extra protein of choice.

Finish with the drained pickled red onions and the pomegranate seeds and serve with the dressing and lemon wedges.

Recipe credit: Emily English

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Beth Williams
Senior Digital Executive

Beth is our Senior Digital Executive and can be credited with how everything at HLN ‘looks’ – from the website to our social media and twice-weekly emails. She’s also the super organised one in the team and keeps us all on-track. A born and bred scouser, Beth moved to Newcastle…


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