Butternut Squash Pear & Herb Salad

• servings: SERVES
• total time: 35 minutes

Ingredients

1 butternut squash

Olive oil

Sea salt

1 tsp of ground cumin

1 tsp of ground coriander

1 tsp of cinnamon

2 ripe but firm pears

1 large bunch of parsley

1 small bunch of dill

130g of pumpkin seeds

Juice of ½-1 lemon

Directions

Step 1

Preheat the oven to 200ºC Fan.

Step 2

Chop the butternut squash into roughly 2cm cubes & toss on a tray with a good glug of olive oil, a generous pinch of salt, & the cumin, coriander & cinnamon. Roast for 30-40 minutes until golden. Allow to cool.

Step 3

As the squash cooks, toast the pumpkin seeds in a dry frying pan over a medium heat until they begin to pop & turn golden. Allow to cool.

Step 4

Peel & chop the pears into roughly 2cm pieces. Roughly chop the parsley & dill.

Step 5

Add the squash, pear, chopped herbs, toasted seeds with the lemon juice (start with the juice from just ½ first), a pinch of salt, & a good glug of olive oil. Taste for seasoning, adjusting as you wish, & transfer to a serving dish.