Maryanne Hall
This salad is so addictive… we challenge you not to eat the whole thing in one sitting! The sweet pumpkin or butternut squash combined with the tahini dressing and a hint of chilli is heavenly… enjoy!
Salad
Pre-heat the oven to 180˚C/350˚F/Gas Mark 4-5.
Peel the pumpkin or butternut squash (you can use a vegetable peeler if the skin isn’t too tough) and cut into 1 inch thick slices or chunks.
Coat in a thin layer of vegetable oil with a sprinkling of salt and place on a baking tray.
Pop into the oven and roast for 40-60 minutes, or until nicely browned, turning once.
To toast the almonds, pop them on a baking tray, with no oil, into the oven and check them after 5 minutes. They are ready when they are lightly golden and releasing a nice aroma.
Arrange the slices on a plate with the lime segments, chilli, coriander, handful of flaked almonds and a good drizzle of tahini dressing.
Tahini Sauce
Blend all the ingredients together. Add more water if it needs to be thinned out or more tahini if it needs to be a bit thicker.
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