1 Medium Butternut Squash
1 400g Tin of Butter Beans
1 Large Red Onion
1 Red Pepper
1 Bag of Kale
Salt and Pepper
Yogurt Tahini Dressing
1tbsp Greek (or non dairy) yogurt
Juice of 1 Lemon
Drizzle of Olive Oil (optional addition if too thick)
Rinse then chop the squash and remove seeds. Leave the skin on if you wish, for extra fibre rich benefits. Place on a baking tray, drizzle in olive oil, ground harissa and salt and pepper before roasting for 30 minutes on 180c.
Chop the onion and pepper and drizzle with oil. Place on a separate baking tray.
Drain and rinse the butterbeans, spread across a tray and squeeze over the juice of 1 lime, a little oil and a sprinkle of harissa. Season with salt and pepper.
Add both the peppers / onions and butter beans to the oven when 15 minutes of the squash cooking time remains.
Meanwhile, rinse your kale and add it to a saucepan with a dash of boiling water. Sprinkle over some salt and pepper and add the juice of a whole lime. Stir and pan fry until cooked through.
Prepare your pomegranate seeds (the fiddly bit!), then make the dressing by combining all dressing ingredients and mixing well.
Once the veggies and butter beans have reached desired cooking consistency, start to build your bowls.
Add your kale as the base of the salads before spooning on that roasted veg and butter bean topping. Drizzle over the dressing and sprinkle with parsley and pomegranate.
Perfect autumnal salad for the whole family, or a great one to batch cook and use for lunches in the week ahead.