Spiced Butternut Squash Salad
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Lightly spiced and roasted squash is deliciously sweet and tangy when
coated in a mild curry dressing. Tip - Pumpkin would work equally well in this
recipe.
1 portion spring onions, bunch of, trimmed and halved
5 spray low-fat cooking spray
4 clove garlic
1 1/2 g fennel, lightly crushed
1 teaspoon fresh coriander, seeds, lightly crushed
1 teaspoon cumin seeds, lightly crushed
3 tablespoon fat-free salad dressing
1 teaspoon curry powder, mild
- Preheat the oven to
220C/425F/gas mark 7. Place the butternut squash, spring onions and garlic
in a large roasting tin. Spray with the cooking spray and sprinkle with
the seeds. Roast for 30 minutes until tender and charred.
- Pop the garlic cloves
from the skins, mash and stir into the dressing with the curry powder.
Pour over the vegetables and toss to mix. Serve warm or cold.
