Tahini is made from ground sesame seeds and is a really versatile ingredient for use in dips, dressings or even on its own. Although a simple ingredient, it is rich in many essential nutrients, including protein, fibre, healthy fats, B vitamins and copper.
Ingredients
Serves 4
■ 500g butternut squash, cut into 1-2cm chunks
■ 1 red onion, peeled and cut into thin little wedges
■ ½ tsp cumin seeds
■ 1 tbsp olive oil
■ 150ml tahini
■ Juice of 1 lemon
■ 1 garlic clove, crushed
■ 75g kale
■ 100g walnut halves
■ 1 x 400g can of butter beans, drained
METHOD
1. Preheat the oven to 200°C (400°F)/ Gas Mark six.
2. Place the butternut squash, red onion, cumin seeds and olive oil in a roasting pan and toss together. Roast in the oven for 35-40 minutes, until they’re tender and slightly charred.
3. Meanwhile, make the dressing by whisking together the tahini, lemon juice, garlic and 150ml water.
4. Toss the kale and walnuts into the roasted butternut squash and return to the oven for 10 minutes.
5. Remove the roasting tray from the oven then toss in the butter beans.
6. Serve on a large platter drizzled with the dressing.
