Easy to scale up or down, so perfect for a quick dinner or party offering! Choose grains that are high in protein, to ensure a macro-nutrient balance.
300g butternut squash
2 large handfuls kale
250g cooked mixed grains
Handful fresh coriander, chopped
2 tbsp sundried tomatoes (preferably semi-dried)
1/2 tsp smoked paprika
2 tsp tahini
Juice of 1 lemon
Preheat the oven to 220 degrees Celcius. Cube the squash and place on a roasting tray with a little oil. Roast in the oven for 30 minutes, tossing half way through.
Add the kale to a large bowl, and microwave for 15 seconds on full power to slightly wilt the leaves. Add in the grains, coriander, tomatoes and paprika. Season with salt and pepper and a tiny drop of olive oil.
In a bowl, mix together the tahini and lemon, then add in water, a tbsp at a time, to achieve a thick dressing consistency.
Once the squash is done, toss it into the salad, and serve with the dressing drizzled on top.