Roasted Squash Salad with Tahini Dressing
Pick n Pay - Apr 12th, 08:44
A warm, comforting salad with delicious tahini.
50 grams mixed seeds
15 ml honey
5 ml PnP curry powder
10 ml soy sauce
5 ml PnP olive oil
15 ml honey
30 ml tahini
15 ml PnP lemon juice
30 ml PnP olive oil
1 dash salt and milled pepper
800 grams pumpkin, (or butternut), sliced into wedges
15 ml PnP coconut oil
1 pinch chilli flakes
10 ml mixed spice
15 ml PnP olive oil
200 grams mixed exotic mushrooms
100 grams PnP English spinach
1 half PnP red onion, sliced
Preheat oven to 200°C
Toast seeds and other ingredients in a hot pan until fragrant and popping. Set aside.
Mix dressing ingredients together and season well. Set aside.
Drizzle pumpkin with coconut oil and toss with chilli and spice.
Arrange in a roasting pan and cook in a single layer for about 40 minutes.
Heat olive oil in a pan and fry mushrooms until tender, then season well.
Toss roasted pumpkin and mushrooms with spinach, onion and toasted seeds and serve with dressing.
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