Roast Squash, Chickpea and Kale Salad with Creamy Tahini Dressing

One of my favourite salad recipes for when I feel the need for some veggie goodness. The butternut squash could be substituted for sweet potato and you could use any other leafy greed instead of the kale. The key is letting it marinade in the dressing for at least 30 minutes so it can start to soften. The creamy tahini dressing is addictive and so versatile. With some toasted crunchy pumpkin or sunflower seeds to top it off, it’s a healthy and satisfying light dinner or lunch and works perfectly for leftovers.

(Serves 3 - £1.39 per serving)

1. Peel and chop a butternut squash into 2cm cubes. Add to a lined baking tray with a can of drained chickpeas, 1 tbsp olive oil, 1 tsp cumin, 1 tsp coriander, 1 tsp turmeric, a pinch of cinnamon and chilli powder and some seasoning. Toss together so the veggies are well coated and roast in a hot oven at 180C fan/200C for 30-35 minutes until cooked through and caramelised. 

2. Meanwhile, add 200g kale to a large bowl with the large stalks removed. In a small jug or bowl mix together 3 tbsps olive oil, 1 tsp dijon/wholegrain mustard, 1 tsp honey, 1/2 tbsp cider vinegar, 1 tsp garlic granules  and some seasoning. Taste to adjust the seasoning and pour this over the kale. Spend a few minutes massaging the dressing into the leaves and leave to sit at room temperature so the leaves soften. 

3. For the tahini dressing, add 75g tahini to a bowl with the juice of a lemon, 1/4 tsp sea salt flakes and one crushed garlic clove. Whisk together with a fork until you have a drizzling consistency, you might need to add a splash of water.

4. When the squash is ready, add these to the kale with the chickpeas and a large handful of roughly chopped mint leaves. Toss together and serve in bowls with a drizzling of the tahini and some toasted pumpkin or sunflower seeds. Enjoy.