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Toasted Sesame Roast Squash Box

Serves 4

My Fitness Pal
RECIPE DETAILS
RANGE STRENGTH
GROUP SALADS
SERVES 4

INGREDIENTS

Main
butternut squash, peeled (200g cooked)
300g
baby spinach
120g
red onion, peeled (250g cooked)
300g
olive oil
20g
lemon juice
40g
salt
2g
black sesame seeds, toasted
10g
faro (360g cooked)
120g
turmeric
10g
dill
20g
chives
20g
coriander leaves
20g
Spiced chickpeas
chickpeas
240g
cumin seeds
4g
smoked paprika
4g
Tahini dressing
tahini paste
30g
water
30g
lemon juice
40g
cloves of garlic, crushed and chopped
2
sugar
10g
Ras el hanout spice
4g
parsley, chopped
15g
salt
0.5g
black onion seeds
3g

METHOD

Add the turmeric to a pan of boiling water and place in the Faro. Cook for 12-15 minutes until slightly al dente then strain and allow to cool naturally.
Cut the butternut into triangles and the onion into thick wedges and rub 5g of oil onto them. Place them on a grill until charred then finish cooking in the oven until tender. Leave to chill once cooked.
Make the dressing and place in 1oz pots.
In a frying pan, heat the remaining 5g of oil and add the spices. Cook the spices out gently for a minute.
Add the chickpeas to the pan and toss in the spiced oil. Remove from the heat.
Arrange and serve the dressing separately in a 1oz pot.

KEY NUTRIENTS

Nutrient
Per 100g
% RNI
Per 335g
% RNI
Energy kJ
502
5%
1681
20%
Energy kcal
120
5%
401
20%
4.2g
6%
14.2g
20%
0.6g
3%
2.0g
10%
4.6g
5%
15.4g
17%
0.22g
3%
0.74g
12%
Protein
4.4g
-
14.9g
-
Carbohydrates
14.6g
-
48.9g
-

Reference: Intake of an Average Adult (8400kJ/2000kcal)

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Disclaimer: Some of the food pictures on this website are a representation the actual dish, so if you have any particular allergy issues then please see the allergen list provided with the recipe, or enquire at the point of of purchase.

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