I think we may as well keep going with the salads as long as we can. I feel like eating them when its sunny and warm outside – I rarely feel like eating then in the depths of winter!!!
This is lovely simple salad and there is still a few butternut squashes around. When I am putting together a healthy meal, I always try to make sure it has 3 key ingredients – protein (here in the form of pumpkin seeds and adzuki beans), carbohydrates (here in the form of azuki beans) and fibre (all ingredients listed in the salad are a good source of fibre). This will ensure you are not hungry again for a good couple of hours and will stop those cravings later on the the afternoon. I’ve also thrown on some pumpkin and sesame seeds which are also a source of protein but also good quality essential fatty acids – everything you need for your healthy eating plan!!
- 1 medium sized butternut squash
- 1 tin of Adzuki beans or lentils
- 2 large handfuls of rocket
- 2 tablespoons of pumpkin seeds
- 1 tablespoon of sesame seeds
- 5 tablespoons of extra virgin olive oil
- 2 tablespoons of balsamic
- 1 tablespoon soy sauce (Tamari is gluten free)
- 1 medium chilli (de-seeded and chopped finely)
- 1/2 teaspoon of honey
- Heat the oven to 200 0C. Peal the squash and cut into similar shaped cubes. Put the squash on a baking sheet, drizzle with 1 dessert spoon olive oil and season with a little pepper. Roast for 20 minutes or until tender, shaking the tray a couple of times to keep it from sticking.
- Meanwhile wash the rocket and wash and drain the azuki beans well.
- Make the dressing by placing all the ingredients in a bowl and mixing well.
- About 5 minutes before the squash is cooked, place the sesame seeds and pumpkin seeds on an oven tray or dish and place in oven for 5 mins to roast. Keep an eye on them so they don't burn.
- Place all the ingredients in a large salad bowl and serve with some toasted pitta breads or whole grain toast.
- Wheat free and gluten free if Tamari is used and dairy free.