Sundried Tomato and Roasted Squash Salad
This salad is totally delicious. I fell in love with roasted squash even more than ever after enjoying it at a supper club at Paradise with Raw Vegan Blonde. It was so much more delicious than I have ever tried and so I set to work to replicate it at home. The trick is to roast it for a really long time in order for it to start caramelising so that it goes sweet and crispy. I then added this to a simple salad of rocket and sun dried tomatoes and topped it with hemp seeds for some added protein. I am so excited by quite how delicious this turned out that I realised I had to share it!
what you’ll need
1 small butternut squash
100g of rocket
100g of sun-dried tomaotoes
50g of hemp seeds (or other seeds if you prefer, sunflower would be nice!)
2 tablespoons of tahini
2 tablespoon of apple cider vinegar
2 tablespoon of tamari
salt + pepper
what to do
Preheat the oven to 200c.
Cut the squash in half length ways and scoop out the seeds and stringy flesh. Then place the two halves face down on a chopping board and slice into 1/2 inch thick slices so you have half moon and half circle shapes, discarding the very top and bottom.
Lie the pieces down in a large baking tray, drizzle with olive oil and sprinkle with salt and pepper. Then place in the oven to roast for 1 hour or so. The trick is that you want the squash to begin to brown and caramelise as that is what makes it so delicious. Depending on the size of the slices, this may take a little longer than an hour, so allow a little extra time just in case...it is worth the wait!
Split your rocket between two bowls, then chop the sun dried tomatoes and throw these in too. Once the squash has cooked, add this to your bowls (save any leftovers for tomorrow - they are great cold with hummus and few other leftover bits for lunch!). Then drizzle a tablespoon each of tahini and tamari to each bowl, then sprinkle on the hemp seeds to serve.