- 1 small butternut squash, sliced randomly
- 1 cup cherry tomatoes, sliced
- 1/4 cucumber, sliced in half
- 1 can chickpeas, drained
- 5 – 6 radishes, sliced
- 1 medium Vidalia onion, sliced
- Large handful of fresh mint, roughly chopped
- 2 TBS Pomegranate seeds
- Pinch of sea salt
- 2 pitas (wholemeal or other flavor)
- Olive oil
For the dressing:
- 1 large lemon, juiced
- 4 TBS tahini
- 8 TBS water
- 1 tsp. sea salt
- 1 twist of freshly ground black pepper
- 1 tsp. ground coriander
Preheat oven to 375 degrees.
For the dressing:
Add all the ingredients to a mini chopper and chop until creamy. Set aside.
For the salad:
Place the butternut squash on a baking tray, rub with the olive oil and sprinkle with salt and pepper. Place in oven and bake for 45 to 60 minutes, until tender inside and caramelized on the outside.
In a large bowl, add the salad ingredients and mix gently to combine. Gently stir in the roasted squash. Using medium heat, place the pitas in a frying pan and toast until crispy on both sides. Remove and roughly chop. Top the salad with toasted pitas and generous amounts of tahini dressing.