Butternut and Coriander Salad

Ingredients:

For the salad:

1 medium-sized butternut
1/2 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 teaspoon smoked paprika
Salt
Olive oil
50ml pumpkin seeds
30g fresh coriander

For the dressing:

2 tablespoons tahina, heaped
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon water
1 teaspoon honey
1 pinch salt
1 pinch pepper

Method:

1. Preheat the oven to 180 degrees Celsius.

2. Peel, halve and deseed the butternut. Slice it into 0.5cm slices and scatter them over a large baking tray.

3. Mix together the cumin, allspice and paprika with a pinch of salt.

4. Drizzle over the slices with the olive oil and spice. Toss to coat.

5. Bake the slices in the oven for 30 minutes or until they are cooked through. Remove and allow to cool.

6. To make the dressing, whisk together all the aforementioned ingredients until they come together.

7. Place the cooled butternut onto a serving dish. Top with coriander and pumpkin seeds, and then drizzle over with the dressing.

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