Vegan squash, onion and pistachio salad

• large butternut squash↗1

  peeled, ends trimmed, halved widthways and spiralized into thick noodles

• large red onion↗1

  peeled, ends trimmed and spiralized using the ribbon attachment

• olive oil↗2 tbsp
• sumac2 tsp
• pomegranate seeds↗50g g
• pistachios↗30g g

  toasted and roughly chopped

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Toss the spiralized butternut squash and onion together with the oil, sumac, some sea salt and black pepper in a roasting tray. Spread out then roast for 25 mins until the vegetables are completely tender and beginning to caramelize.

2. 2

   Divide between plates and top with the pomegranate seeds and toasted pistachios.