Hello fellow food lovers.
I'm sharing vegetarian recipes for wholesome foodies here.
My book "Bowls of Goodness"  is released in January 2017.

Butternut squash & avocado salad with shoy & tahini sauce

Butternut squash & avocado salad with shoy & tahini sauce

This recipe has been on my "to post list" for too long. It's too good and easy to make, not to be shared, and since it's high season for butternut squash and pumpkin, I'm giving you one of the yummiest autumn salads I know. Less tangy than it's summer sister, this bright salad with a silky butternut squash in the lead, and a smooth creamy avocado to jazz it up, is both healthy and satisfying. There's lovely texture contrasts going on with the crunchy walnuts and lentils, and to make it even better, it has a savory tahini and shoy sauce goodness drizzled all over it. You'll be loving every bite of this fall salad. Here's how to:

Butternut squash & avocado salad with shoy & tahini sauce

serves 4 as a light dinner or a side, or 2 for a filling dinner.

INGREDIENTS:

into the oven:
1 butternut squash
⅓ cup olive oil for baking
fine or flaky salt
1 tsp finely chopped sage (optional)
salad:
I red onion, finely chopped
1 ½ cup cooked firm lentils (Beluga or de Puy)
250-300 gram mixed leafy greens (I use a mix of salad greens including spinach)
1- 2 avocados
salad dressing:
2 tbsp lemon juice
⅓ cup extra virgin olive oil
1 large clove of garlic, crushed
1 tsp of runny honey or ¾ tsp agave suryp
½ tsp fine salt
shoy & tahini sauce:
⅓ cup extra vergine olive oil (you can swop it for sesame oil for an extra nutty twist)
⅓ cup Shoy soy sauce
4 tbsp tahini paste
1 tbsp apple cider vinegar
1 tsp agave syrup
a few drizzles of water if desired to thin
to top:
2 tbsp hem seeds
a handful walnuts

HOW TO:
Preheat the oven to 190℃.
1. Halve the butternut squash in two, scoop out the seeds and soft tissue, then remove the skin on the outsides.
2. Slice each half into one centimeter thick slices, and add the slices to a papered oven tray.
3. Sprinkle with a little sea salt and the olive oil for baking, toss around with the chopped sage.
4. Bake for 20 minutes, turn the slices and add another 5- 10 to the roast or until the butternut slices are soft. remove from the oven.
5. While the butternut is roasting, mix all the ingredients for your shoy and tahini dip in a bowl, and set aside until assembly.
6. Peel and slice up the avocado and crumble the walnuts with your hands.
7. Mix the salad dressing ingredients together in a bowl.
7. Add the lentils and chopped onions to a bowl. Drizzle with the salad dressing and toss around, to make make sure the lentils are well coated.
8. Add the green leaves, sprinkle with a wee bit of salt.
9. Add the pumpkin slices and the avocodo, mix everything lightly with your hands or serving spoons. Sprinkle a good amount of hemp seeds and the crumbled walnuts.
10. Finish with a good drizzle of the shoy tahini sauce over the salad. Serve staight away.
Bon appetit!

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