Squash and Green Salad

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


Oven 200c


  • 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


  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.

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