Roasted Butternut Squash and Black Bean Salad
Ingredients
- 1 butternut squash, peeled and cut into small pieces
- 1 courgette, sliced into half moons
- 200g baby spinach
- 1 x 400g can black beans, drained and rinsed
Dressing
- 2 tbsp tahini
- 4 tbsp olive oil
- 1/2 tsp chilli powder
- 1 tsp ground cumin
- 2 tsp miso paste
- Juice of 1 lemon
Preparation
Preheat oven to 200°C or fan 180°C.
Place the squash in a baking tray with a drizzle of olive oil and bake for 30 minutes.
After 20 minutes, add the courgette and bake for the remaining 10 minutes.
Add the spinach and black beans to a frying pan with a little oil and sauté for 2 minutes.
Add the squash and courgette to the pan and sauté everything for another 2 minutes while mixing the dressing.
Drizzle the dressing over the mixture and combine together, then serve.
