This is a warm salad that stands up just fine on its own or as a side for a larger meal. Each piece of it is prepared separately and then combined into the overall with a lovely yogurt, lime and cumin dressing. This comes from Anna Jones in “A Modern Way to Cook” and was the first course in our “make a new meal for New Year’s” tradition every New Year’s Eve.
Preheat the oven to 425.
Drain and rinse the black beans and place them on a couple layers of paper towels on a plate to dry.
Cut the squash in half and then half again lengthwise and remove the seeds and pulp. Cut into 1/4″ thick quarter moon slices. Place them into a bowl and toss well with a couple tablespoons of oil, chopped fresh sage and the cumin seeds. Place onto a lightly greased baking tray and put into the preheated oven for about 12-15 mins, turning once to get even browning. About 2 or 3 minutes from the end, sprinkle the coconut flakes over the top and place back into the oven. Remove when the squash is soft and brown and the flakes are golden.
Cut the tomatoes in half, place them into a bowl and grate the ginger over them. Add a couple glugs of oil and toss well. Place onto a second lightly greased baking tray and place into the oven with the squash. Roast them until just beginning to break down, about 8-10 mins then remove from the oven.
Place a dry skillet over medium heat and then add the beans in a single layer. Allow to cook for a couple of minutes until the start to crackle and brown – 2-3 mins – then toss them to evenly brown. Cook over medium heat for another 2-3 minutes. Remove from heat.
Place the yogurt in a small bowl and then grate the zest of one full lime into it. Cut that lime in half and squeeze the juice from it into the yogurt mixture. Add 1 tsp ground cumin and 1/2 tsp coriander and stir well to combine.
Place squash, tomatoes and beans onto a larger serving plate, drizzle a little more olive oil over the top and then gently fold everything together to combine.
Serve in bowls with the yogurt dressing on the side.