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Spicy Squash Salad

Ingredients

800g Butternut Squash

5 Sprays Sunflower Oil Spray

4 Cloves Garlic

8 Spring Onions

½ Tsp Fennel Sees

1 Tsp Cumin Seeds

1 Tsp Mild Curry Powder

45ml Light Salad Dressing

1 Tsp Coriander Seeds

Method

Peel, de-seed and cut the butternut squash into chunks. Trim and halve the spring onions.
Lightly crush the fennel, coriander and cumin seeds.
Preheat oven to Gas Mark 7.
Place the squash, onions and garlic into a large roasting tin and spray with oil.
Sprinkle over seeds and roast for 30 minutes until charred and tender.
Pop the garlic cloves from the skins, mash and stir into the dressing with the curry powder.
Pour the dressing over the vegetables and toss to mix.

Can be served warm or cold.

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RECIPE INFO

SERVES: 2

PREP TIME: 15min

COOK TIME: 30min

READY IN: 45min

NUTRITION INFO

Per Serving:

Calories: 221

Fat: 6.0g

Protein: 6.1g

Carbs: 37.0g

Fibre: 7.2g

Fruit and Veg:
5 servings

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Published: 20/12/2007

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