Spinach & squash salad with coconut dressing

• butternut squash↗1

  or pumpkin, deseeded but skin left on

• olive oil↗2 tbsp tbsp
• large red onion↗1 1

  sliced into thin rings

• limes↗2 2

  zest of 1, juice of both

• coconut cream↗½ x 160ml can ml
• fish sauce↗2 tsp tsp
• golden caster sugar↗1 tsp tsp
• baby leaf spinach↗2 x 100g bags g

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Cut the squash into bite-sized pieces, toss with the oil and seasoning, then roast for 30-40 mins until golden and tender. Leave to cool.

2. 2

   Toss the onion rings with the juice of 1 lime and set aside while the squash roasts.

3. 3

   Make the dressing. Whisk together the remaining lime juice, the zest, coconut cream, fish sauce and sugar. Cover and leave to infuse in the fridge for 10-15 mins, or until ready to serve. When ready to eat, toss together the squash, spinach and onions, and serve with a generous drizzle of the dressing.