Roast butternut squash and black bean salad with chilli-lime dressing

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665

Serves 4

Ingredients:

For the dressing:

  • Juice of 1 lime
  • 2 tsp sriracha or other hot sauce
  • ½ tsp honey
  • Salt and black pepper
  • 1 tbsp extra-virgin olive oil

For the salad:

  • 450g butternut squash, peeled and cubed
  • 1½ tsp olive oil
  • ½ tsp ground cumin
  • 1 x 200g bag of rocket
  • 1 x 400g tin of black beans, rinsed and drained
  • 4 tbsp pumpkin seeds

 

  1. Preheat the oven to 200˚C/180˚C fan/gas mark 6.
  2. In a small bowl, whisk together the lime juice, sriracha, honey and some seasoning. Slowly pour in the olive oil while whisking.
  3. Place the butternut squash on a large rimmed baking tray. Pour over the olive oil and season with the cumin and some salt and pepper. Toss to coat.
  4. Roast for 25-30 minutes until tender.
  5. In a serving bowl, toss together the rocket, black beans and pumpkin seeds. Add the roasted squash and the dressing and toss again.

 

Per serving: 565kcals, 18.1g fat (2.9g saturated), 81.2g carbs, 6.6g sugars, 26.2g protein, 18.7g fibre, 0.082g sodium

 

Roasted sweet potato will work just as well as the squash.

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