Vegan roast spiced squash salad with tahini dressing

Nutrient-rich and packed with flavour, this salad is as good chilled for lunch next day as it is fresh from the oven.

SERVES 4 PREP 10 mins COOK 40 mins EASY V

320g diced butternut squash 3 red onions (320g), cut into

wedges

2 tbsp rapeseed oil

2 tsp smoked paprika

1 tsp cumin seeds

2 tbsp chopped thyme 125g quinoa

1/2 x 85g bag kale

2 tbsp pumpkin seeds

2 tbsp tahini

2 tbsp apple cider vinegar 1 garlic clove, finely grated

2 x 400g cans lentils or borlotti

beans, very well drained 50g pomegranate seeds 4 generous handfuls of rocket 1 Heat the oven to 200C/180C fan/gas 6. Tip the squash and onions onto a large baking sheet and toss with 1 tsp of the oil. Spread out and sprinkle with the paprika, cumin and thyme, then roast for 30 mins.

2 Meanwhile, cook the quinoa following pack instructions, then drain well (or the base of the salad will be too wet).

3 Add the kale to the tray of veg, sprinkle over the seeds and return to the oven for 10 mins.

4 For the dressing, mix the tahini and remaining oil with the vinegar, garlic and 2 tbsp water.

5 Put the quinoa in a bowl and toss with the lentils or beans. Pile half into a salad bowl and the rest into two lunchboxes or bowls. Divide the veg on top, then drizzle with the dressing, scatter over the pomegranate seeds and top with the rocket. Chill the other two portions for the next day. Will keep chilled for up to three days.

GOOD TO KNOW vegan • healthy •

low cal • calcium • folate • fibre • vit c •

iron • 4 of 5-a-day • gluten free

PER SERVING 436 kcals • fat 17g • saturates 2g

• carbs 43g • sugars 10g • fibre 18g •

protein 19g • salt 0.4g