California quinoa & avocado salad

The combination of tahini and avocado in this dressing is totally addictive. If you have lots of ripe avocados to use up, make double and store it in the fridge for up to five days, or freeze it for two months.

SERVES 2 PREP 10 mins COOK 30 mins

250g butternut squash, chopped into

small chunks 2 tbsp olive or rapeseed oil 120g pack thin-stemmed broccoli, cut

into small pieces 250g pouch cooked quinoa small handful each coriander and

mint, leaves picked and chopped 4 spring onions, fnely sliced on an

angle 50g pomegranate seeds 20g pistachios, roughly chopped 1 small ripe avocado juice 2 lemon handful sprouts (alfalfa or china rose

sprouts are nice) or baby herb leaves FOR THE DRESSING 1 tbsp tahini 2 small ripe avocado, stoned, peeled and roughly chopped small handful each coriander and

mint, leaves picked zest and juice 2 lemon 2 tsp clear honey or maple syrup

1 Heat oven to 200C/180C fan/gas 6 and line a baking tray with parchment. Tip the butternut squash onto the tray, drizzle with 2 tsp oil and season well. Roast for 20 mins, then push the squash to one end of the tray, add the broccoli to the other end and drizzle with 1 tsp oil. Season and roast for 10 mins more. 2 Meanwhile, make the dressing. Put all the ingredients in the small bowl of a food processor, add 1 tbsp water and a pinch of salt. Blitz to make a loose dressing, adding a little more water if necessary. 3 Squeeze the pouch of quinoa to separate the grains, then tip into a large bowl. Add the herbs, spring onions, pomegranate seeds and pistachios. Add the remaining 1 tbsp oil, season and toss everything together. Add the roasted veg too. 4 Divide the salad between two plates and drizzle over the dressing. Halve the avocado and remove the stone, then slide a dessertspoon between the skin and fesh to remove it in one piece. Place on a chopping board, roundedside up, and thinly slice. Squeeze over the lemon juice, then slide a knife underneath and lift half the avocado onto each salad. Top with the sprouts and grind over a little pepper, if you like. PER SERVING 740 kcals • fat 44g • saturates 6g • carbs 59g • sugars 17g • fbre 17g • protein 18g • salt 0.9g