BUTTERNUT BOTANICAL SALAD

Serves 4 | 489 cals | 3.3g sat fat | 7.3g sugar | Prep: 25 mins

Where to start? ‘Butternut is a fantastic source of beta-carotene, which is converted to vitamin A in the body,’ says Albinsson. ‘Vitamin A influences how the skin renews itself, regulating sebum production, and has been used successfully in addressing acne and psoriasis. Radishes, onions and chives contain the very underestimated mineral sulphur, which contributes to maintaining the elasticity of your skin. Plus, you know, it looks pretty.’

Ingredients:

½ butternut squash

150g green beans, sliced in half lengthways ¼ cauliflower, florets broken into pieces

1 courgette, sliced into ribbons 1 cucumber, sliced into ribbons ½ red onion, finely sliced

8 cherry tomatoes, quartered 5 radishes, quartered

½ tsp black sesame seeds ½ tsp white sesame seeds 4 mint leaves, torn

2 tsp goji berries

(1 tsp soaked in water)

30g cashews, chopped Raw red or green seaweed, finely chopped Pansies and chive flowers (optional)

For the dressing:

150ml cold-pressed rapeseed oil ½ beetroot, juiced Juice ½ lemon 1cm piece ginger, grated ½ garlic clove, crushed 2 tsp almond butter Splash warm water

Pinch Himalayan pink salt

Method:

1. Slice one end off the bottom of the butternut squash to create a flat surface so it doesn’t slip. Remove the outer skin with a sharp knife, then peel off long strips.

2. Put all the raw veg, including the squash strips, in a bowl. Add black and white sesame seeds, mint, gojis, cashews and seaweed, then toss.

3. Mix all the dressing ingredients except the beetroot juice and the oil – add these slowly at the end so the mixture emulsifies and becomes smooth. Dribble. The dressing, that is. Though maybe you, too.

4. Sprinkle pansies and chive flowers to finish.