Squash and Green Salad

Published on in salads

This is a delicious lunch or light dinner. Fresh flavours with that lovely sweet edge.

 

Oven 200c

Ingredients

  • Salad – 1tbsp oil

     

  • ½ leek, finely sliced

     

  • ¼ green cabbage, shredded

     

  • 1 tin chickpeas

     

  • 1 squash, peeled and diced (roasted in tbsp oil)

     

  • 1 red onion, finely sliced

     

  • Lettuce leaves, shredded

     

  • Dressing – 60g cashew nuts

     

  • 8tbsp almond milk

     

  • 1 roasted garlic clove

     

  • 1tsp french mustard

Directions

  1. Peel and chop the squash, put on a baking sheet and toss in oil, place the garlic clove in its skin on the tray too and roast for 30mins.
  2. Meanwhile, Make the dressing. Pop everything into a blender, being sure to peel the garlic and blitz until smooth.
  3. Heat 1tbsp oil in a pan, cook the leek, cabbage and chickpeas and fry for around 5-10mins until soft. Lastly add the squash and heat for a further 5mins. Toss the warm veg in with the onion and leaves. Drizzle in dressing.

Comments are closed.