Daily menu, November 12: pomegranate squash salad, fragrant lamb korma pilaf and Bourdaloue tart

Thursday 12 November 2026 15:00 - Juliette Hess
Daily menu, November 12: pomegranate squash salad, fragrant lamb korma pilaf and Bourdaloue tart

This November 12 daily menu brings together autumn produce, warming spices and a classic French pastry for a meal with plenty of contrast. It begins with roasted squash and pomegranate salad, where sweet, tender squash meets crisp romaine, tart fruit and toasted walnuts. A bright dressing made with pomegranate molasses ties those flavors together and sets a lively tone for the courses ahead.

For the main course, lamb korma pilaf turns to fragrant rice, tender lamb and a generous blend of spices, including cardamom, cinnamon, cloves and saffron. Its deep, aromatic character makes a satisfying counterpoint to the salad’s freshness, creating a natural progression from a bright starter to a comforting centerpiece.

Dessert brings the menu to a graceful close with almond pear tart, also known as Bourdaloue tart. Soft canned pears and a buttery almond filling rest in a shortcrust pastry shell, while sliced almonds add a little texture. Together, these three dishes make a distinctive lunch or dinner menu: colorful and tangy at the start, warmly spiced in the middle, and fruity and nutty at the finish.

Roasted squash and pomegranate salad

This starter brings autumn color and a lively mix of textures to the menu. Cubed butternut squash is seasoned with olive oil, thyme and salt, then paired with torn romaine, jewel-like pomegranate seeds and briefly toasted walnuts. The dressing combines minced shallot, balsamic vinegar, lemon juice and pomegranate molasses for a tangy, lightly sweet finish. Making the molasses from pomegranate juice and sugar gives the salad its distinctive fruit-led note. It is a refreshing opening course, balancing tender roasted squash with crisp greens and crunchy nuts.
Roasted squash and pomegranate saladRecipe Roasted squash and pomegranate salad

Make the pomegranate molasses by bringing the pomegranate juice, sugar, and lemon juice to a boil over medium high heat and then reducing to a simmer, uncovered, for about an hour.

Lamb korma pilaf

Lamb korma pilaf is the menu’s aromatic centerpiece, combining basmati rice with boneless lamb, onions, ginger, garlic and green chillies. Whole spices—cloves, cardamom, cinnamon and mace—build depth, while coriander, cumin, turmeric and red chilli powder add warmth. Yoghurt and chopped tomatoes join the lamb, bringing richness and a rounded, savory character. Saffron and rosewater or milk season the rice, giving the pilaf a fragrant finish. Served after the bright squash salad, this substantial main dish makes a comforting, spice-forward meal.
Lamb korma pilafRecipe Lamb korma pilaf

Wash the rice a few times. Leave the rice to soak in a bowl of water for 30 mins.

Almond pear tart, or the famous bourdaloue tart

This classic French-inspired dessert layers pears and almond filling in a shortcrust pastry shell. Softened butter, sugar, ground almonds and eggs form the rich, nutty base, while canned pears bring a fruity note that keeps each slice from feeling overly heavy. A scattering of sliced almonds adds a delicate crunch and reinforces the almond flavor. The tart offers a polished finish to a menu of bold spices and bright fruit, pairing especially well with the fragrant notes of the lamb pilaf without competing with its savory character.
Almond pear tart, or the famous bourdaloue tartRecipe Almond pear tart, or the famous bourdaloue tart

If you love pears, you surely haven't missed one of the most classic recipes in French pastry: the Bourdaloue tart! The addition of pears will allow you to finish your meal on a note that is both indulgent and fruity. A way to avoid feeling weighed...

Frequently asked questions

Can the pomegranate molasses for the salad be made from scratch?
Yes. The recipe lists pomegranate juice and sugar for the molasses, with lemon juice also included in its ingredient list.

What gives the salad its contrast in texture?
Tender squash is paired with romaine, pomegranate seeds and briefly toasted chopped walnuts.

Which spices flavor the lamb korma pilaf?
The ingredients include cloves, cardamom, cinnamon, mace, nutmeg, coriander, turmeric, cumin and red chilli powder.

What can be used with the saffron in the pilaf?
The ingredient list specifies rosewater or milk; choose the one indicated for your preparation.

What makes the Bourdaloue tart an almond dessert?
Its filling uses ground almonds, and sliced almonds are listed as a topping alongside pears.

Are fresh pears specified for the tart?
No. The ingredient list calls for canned pears.

Shopping list for the complete menu

Roasted squash and pomegranate salad
  • 4 cups pomegranate juice
  • 1/2 cup sugar
  • 1/4 cup lemon juice
  • 1 tablespoon minced shallot
  • 1 tablespoon pomegranate molasses
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons lemon juice
  • 2 teaspoons chopped fresh thyme
  • 1/4 teaspoons salt
  • 1/4 cup olive oil
  • 2 teaspoons water
  • 2 lbs butternut squash, cubed
  • 1–2 heads of romaine lettuce, torn
  • 1 tbsp olive oil
  • 2 teaspoons fresh thyme
  • 1/2 teaspoon salt
  • 1/2 cup pomegranate seeds
  • 1/3 cup walnuts, chopped and briefly toasted
Lamb korma pilaf
  • 400 g basmati rice
  • 65 ml oil
  • 4 large onions, finely chopped
  • 2.5 x 1cm piece of ginger, peeled and chopped
  • 6 cloves garlic, chopped
  • 2 green chillies, chopped
  • 5 cloves
  • 5 cardamoms
  • 5 cm cinnamon stick, broken into pieces
  • 1 kg boneless lamb
  • 1 tbsp coriander powder
  • 1/2 tsp turmeric powder
  • 1 level tsp cumin powder
  • 1 1/2 tsps red chilli powder
  • 3 pieces mace
  • 1/4 nutmeg powder
  • 100 ml full-fat plain yoghurt
  • 2 tomatoes, chopped
  • 1 tsp salt
  • 2 cassia leaves or bay leaves
  • 1 tsp oil or butter
  • 1/2 tsp turmeric powder
  • 1 level tsp salt
  • a few strands of saffron
  • 2 tbsp rosewater or milk
Almond pear tart, or the famous bourdaloue tart
  • 1 shortcrust pastry shell
  • 1/2 cup softened butter (100 g)
  • 1/2 cup sugar (100 g)
  • 1 cup ground almonds (100 g)
  • 2 eggs
  • 14 oz canned pears (400 g)
  • sliced almonds
Juliette HessJuliette Hess
I have been creating culinary content for Petitchef since 2017.
I love travelling and discovering new dishes, trying out new food trends and exploring new restaurants.
I’m a huge fan of pasta and noodles in all their forms ❤ from udon noodles to tagliatelle, I love cooking them and even making them from scratch!
I’m currently preparing, filming and photographing your next recipe, and I hope you’ll enjoy it!

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