What You’ll Need:
Serves: 2
- 1 cup butternut squash- diced into cubes 1 large handful of spinach per person
- 1 large handful of cherry tomatoes
- 1/2 a large avocado
- 1 packet of NOM salted popcorn
- 1 tbsp rapeseed oil
- 1 tsp honey/maple syrup/agave 1 tsp light tahini
- Salt and pepper
What To Do:
- Preheat the oven to 180c.
- Add the cubed butternut squash into a baking dish and season generously with sea salt and pepper. You could also add some mixed herbs or paprika if you would like. Roast this in the oven for around half an hour, or until soft.
- Add a generous handful of baby spinach into each of the serving bowls and scatter with sliced cherry tomatoes and avocado wedges.
- To make the dressing, mix together the tahini, honey and rapeseed oil, then season with salt and pepper.
- Once the squash is almost cooked, sprinkle the popcorn onto a roasting tray and roast in the oven for 3-5 minutes.
- Add the squash into each of the salads and drizzle each of them with some of the dressing.
- Top with the crispy popcorn pieces and enjoy!
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