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Roasted Cauliflower & Butternut Squash Salad
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Roasted Cauliflower & Butternut Squash Salad

Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Lunch
Servings: 4 people
Author: Louise

Ingredients

  • 1 Cauliflower Try and buy one with plenty of leaves
  • 1/2 Large Butternut squash or 1 small
  • 1 dozen Cherry tomatoes
  • 1 bunch Flat leaf parsley
  • 4 tbsp Olive oil for drizzling on the veg
  • 4 tbsp boiling water

Dressing

  • 2 tbsp tahini
  • 3 tbsp Boiling water
  • 1/2 Lemon, juice only
  • 4 tbsp Olive oil
  • 1 1/2 tsp crushed cumin seeds
  • Salt & pepper

Instructions

1. Preheat the oven 200C (Fan) Begin by peeling the butternut squash and then cut into 1.5cm dice. Place in a baking tray and drizzle with a little olive oil and season with salt and pepper, bake for 25-30 minutes or until soft. Now tackle the cauliflower, cut the base of the cauliflower and sort through the leaves, discard the very outer fibrous leaves. Cut any large leaves into manageable pieces. Divide the cauliflower into florets, place the florets only in a separate baking tray, drizzle with olive oil and sprinkle over the cumin seeds and season with salt and pepper. Bake for 10 minutes then add the leaves and tomatoes, toss them around in the tray, bake for a further 10 minutes or until slightly charred and the tomato skins have split.

    2. Whilst the vegetables are roasting wash the parsley and remove the stalks.

      3. Now make the dressing. Stir the tahini before taking 2 tablespoons from the jar. Place into a bowl and add the boiling water, it will initially thicken but it will loosen up, add the lemon juice and olive oil and season. Add more lemon juice if desired.

        Tip all the vegetables into a large shallow bowl, scatter over the parsley and drizzle over the dressing and enjoy.