Butternut Tahini Salad
Nutrition per serving
| Calories | 349 kcal |
| Protein | 7.2 g |
| Carbs | 50.2 g |
| Fats | 17.6 g |
| Saturated Fat | 2.3 g |
| Monounsaturated Fat | 8.8 g |
| Polyunsaturated Fat | 5.4 g |
| Sugars | 15.4 g |
| Fiber | 8.9 g |
| Sodium | 26 mg |
Ingredients
| Red Pepper Flakes (Chili Flakes) | |
| Dried Thyme | |
| Lemon | |
| Dried Cranberries | |
| Watercress | |
| Olive Oil | |
| Butternut Squash | |
| Seeds, sunflower seed kernels, dried |
1. Preheat oven to 180C (356F)
2. Slice the butternut squash lengthways. Slice ½ of the butternut squash widthways 1cm width.
3. Layer the butternut squash onto a baking tray. Drizzle over ½ a tbsp of olive oil, sprinkle over the chili flakes, the leaves of a sprig of thyme and a pinch of salt and pepper. Cook in the oven for about 15 minutes or until tender and crisp on the outside.
4. To make the dressing, in a small bowl, mix the tahini with the juice from ¼ of a lemon, 1 1/2 tbsp of olive oil and a pinch of salt and pepper.
5. Place the sunflower seeds in a dry pan on low heat. Stir frequently (every 15 seconds or so) for about 3-5 minutes until toasted not burnt.
6. To prepare the salad. Put the cranberries into a serving bowl with the watercress, toasted sunflower seeds and ¾ of the dressing and gently mix to coat.
7. Serve with the roasted butternut squash on top and the remaining dressing drizzled over the top.