Vegan roast spiced squash salad with tahini dressing

• butternut squash↗320g diced g

  diced

• red onions↗3

  (320g), cut into wedges

• rapeseed oil↗2 tbsp tbsp
• smoked paprika↗2 tsp tsp
• cumin seeds↗1 tsp tsp
• thyme↗2 tbsp chopped tbsp

  chopped

• quinoa↗125g g
• kale↗½ x 85g bag

  ½ x 85g bag

• pumpkin seeds↗2 tbsp tbsp
• tahini↗2 tbsp tbsp
• apple cider vinegar↗2 tbsp tbsp
• garlic clove↗1

  finely grated

• borlotti beans↗2 x 400g cans lentils or

  very well drained

• pomegranate seeds↗50g g
• rocket↗4 generous handfuls of

Step-by-step instructions

1. 1

   Heat the oven to 200C/180C fan/gas 6. Tip the squash and onions onto a large baking sheet and toss with 1 tsp of the oil. Spread out and sprinkle with the paprika, cumin and thyme, then roast for 30 mins.

2. 2

   Meanwhile, cook the quinoa following pack instructions, then drain well (or the base of the salad will be too wet).

3. 3

   Add the kale to the tray of veg, sprinkle over the seeds and return to the oven for 10 mins.

4. 4

   For the dressing, mix the tahini and remaining oil with the vinegar, garlic and 2 tbsp water.

5. 5

   Put the quinoa in a bowl and toss with the lentils or beans. Pile half into a salad bowl and the rest into two lunchboxes or bowls, if you're following the Healthy Diet Plan. Divide the veg on top, then drizzle with the dressing, scatter over the pomegranate seeds and top with the rocket. Chill the other two portions for the next day. Will keep chilled for up to three days.