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| Servings |
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Ingredients
- 2 cups butternut squash , peeled and cubed
- 2 tbsp olive oil
- 1/2 tsp thyme
- 2 tbsp tahini
- 1 lemon , juiced
- 1 tsp pure maple syrup
- 1 tbsp water
- 2 cups arugula / rocket
- 2 cups kale , chopped
- 1 - 110-125g filet hot smoked salmon
- 1/2 cup parsley , chopped
- 2 tsp sesame seeds
- sea salt and pepper , to taste
Ingredients
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Instructions
- Preheat the oven to 400°F/204°C. Line a baking tray with foil.
- Add the butternut squash to the tray. Drizzle with olive oil, thyme, salt, and pepper. Toss to combine. Roast for 15-20 minutes or until tender.
- In a small bowl, whisk the tahini, lemon juice, maple syrup, and water until smooth. Add water as needed to thin.
- Add the arugula, kale, roasted squash, and salmon to a bowl.
- Add the parsley and sesame seeds and drizzle with tahini dressing.