BUTTERNUT SQUASH SALAD WITH TAHINI DRESSING
If I’m craving something sweet and eat a dish like this, it ticks all the taste bud boxes. You need a sharp dressing to cut through the sweetness, and this tahini dressing does just that.
1⁄2 butternut squash (approx. 600g), peeled and cubed
Olive oil, for roasting
Sea salt and freshly ground black pepper
A handful of pine nuts
2 handfuls of rocket
1 ripe avocado, peeled, stoned and sliced
20 black olives, pitted and halved
1 teaspoon raw apple cider vinegar or lemon juice
1 tablespoon tahini
1 tablespoon nutritional yeast
1 tablespoon olive oil
1 teaspoon tamari, soy sauce or coconut aminos
200ml just-boiled water
1 Preheat the oven to 170°C.
2 Put the squash on a baking tray and drizzle with a little oil. Roast in the oven for about 50 minutes, until the squash is soft and the edges are starting to turn golden. The smaller your cubes are, the quicker it will cook, so check halfway through and turn them to ensure they cook evenly. Allow to sit for about 10 minutes, then add a pinch of salt and pepper.
3 Make your dressing. Pour the apple cider vinegar or lemon juice over the tahini in a medium-sized bowl and use the back of a spoon or fork to break it down to a thinner consistency. When all the lumps are gone, add the nutritional yeast, olive oil and tamari. Add the hot water a little at a time to thin it to your desired consistency.
4 Meanwhile, put a dry frying pan over a medium heat. Add the pine nuts and cook for a few minutes, until lightly toasted. Tip out onto a plate.
4 Pile a handful of rocket on each plate and drizzle with the tahini dressing. Add the squash, avocado and olives and top with the toasted pine nuts.
This and over 100 of my vegan recipes are in my first cookbook Vegan-ish which you can pre-order >HERE<
Lots of love,