Click here to visit Shefa Mehadrin's website
Click here to view JS's website
Add Kosherpages to your favourites
Make Kosherpages your home page


Manchester Eruv


Kosherpages Updates

March 05 Kosherpages launches 

December 05 - KP goes national.

June 06 - KP launches business networking events

January 07 - 1st B2B tradeshow

January 08 - 1st Kosher Lifestyle Show

August 08 - Parent & child networking event at the Odeon Manchester

September 08
- Launch of new film review section

September 08 - KP announces The Fed as chosen charity for this year

November 08 - Launch of new Medical Blog By Dr. Martin Harris

March 09 - Kosher Lifestyle Show Manchester

March 09 - Launch of The Kosher Brochure

May 10 - New Owners of KosherPages

June 10 - New look KosherPages

July 10 - KosherPages expands to include Jewish communities nation wide

July 10 - Pick of the Week is introduced to KosherPages - A joke, a quote, a Dvar Torah and more

August 10 - KosherPages now has a Facebook group - come and join us!

November 10 - Your health matters is added to KosherPages

November 10 - New addition to KosherPages - Kosher Fitness column

January 11 - KosherPages introduces "Your Pix" to Pick of the Week

July 11 - Safety First section is added to KosherPages

November 11 - The KosherPages Facebook group reaches 1,000 members

November 11 - KosherPages introduces the monthly competition

March 12 - KosherPages introduces new style "Shabbos Times & More" email. Click here to subscribe.




Mixed Grain Butternut Squash Salad with Avocado Tahini Dressing

Thursday, 4th January 2018



The variety of pre packed grains seems to be increasing every time I go to the supermarket.  Last week I purchased freekeh, quinoa and spelt mix but there are numerous others available~ the choice is yours.

Preparation Time: 30 minutes  
Cooking Time:  40 minutes   
Serves:   4- 6 people


500g butternut squash – chopped and cut into chunks

2 tablespoons rapeseed oil

150g thin stemmed broccoli – cut into pieces

200g mixed grain – freekeh, quinoa and spelt mix

2 tablespoons fresh mint – leaves only

2 tablespoons fresh coriander – leaves only

2 small avocados – halved and stones removed

1 pomegranate -  seeds only

30g pistachio nuts – roughly chopped


For the dressing

2 tablespoons tahini

1 small avocado – stoned, peeled and rough chopped

2 tablespoons fresh mint – leaves only

Juice 1 lemon

2-3 teaspoons clear honey or maple syrup – to taste



  1. Preheat the oven to 200C /400F.
  2. Line a baking tray with baking parchment paper. Tip the butternut squash on to the tray. Drizzle with 1 tablespoon oil, season and roast for 20 minutes.
  3. Blanch the broccoli in boiling water for 2 minutes or steam to al dente. Drain and set aside.
  4. Make the dressing by placing all the ingredients in the small bowl of the food processor – add 1-2 tablespoons water and a pinch of salt. Whiz to make a smooth loose dressing.
  5. Cook the grains according to the packet instructions, then leave to cool.
  6. Transfer the grain mix to a large salad bowl.  Add the butternut squash, broccoli, herbs, pomegranate seeds and pistachio nuts.
  7. Remove the skin from the avocado by sliding a dessert spoon between the skin and flesh to remove it in one piece. Place on a chopping board and slice.
  8. Squeeze over the lemon juice and transfer to the salad.


Drizzle the dressing over the top just before serving. 


Check the latest cookery classes and events for singles.

Denise Phillips - Professional Chef and Cookery Writer
           T : 01923 836 456                 
E : [email protected]
W :


Click On My Logo