ROASTED SQUASH AND RED ONION
This serving of butternut squash arms your immune system with a good dose of vitamin A. Without adequate reserves, you can be more susceptible to infections – and take longer to recover
INGREDIENTS butternut squash • red onion, chopped
• 1 tbsp olive oil • pinch of ground cumin • pinch of
ground coriander
• pinch of sumac • pinch of chilli flakes
• pinch of black sesame seeds • 40g
natural yoghurt • 5g
mint leaves, chopped
• ½ tsp pomegranate molasses •2
wholemeal flatbreads
• chicory leaves • sliced almonds •
mixed seeds
METHOD
1 | Preheat the oven to 200°C, then prepare the squash. Peel the skin if you prefer, then halve it, remove the seeds and cut it into chunky wedges.
2 | Toss the squash with the onion in the oil, spices and sesame seeds, then season and whack on a tray to bake for 25 mins.
3 | Combine the yoghurt, mint leaves and pomegranate molasses. Dollop on to the flatbreads and pile with the chopped roasted squash, chicory leaves, almonds and whatever seeds you like – pomegranate and toasted sunflower make a tasty combo.