butternut squash, peeled (200g cooked)
red onion, peeled (250g cooked)
black sesame seeds, toasted
cloves of garlic, crushed and chopped
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.
Per 335g serving
Reference: Intake of an Average Adult (8400kJ/2000kcal)
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