A feast for the eyes and palate, make squash the star of the show this Halloween with this autumnal squash salad with sesame seeds from the latest addition to the Hip & Healthy bookshelf, Vegan Love Story.

Ingredients

Serves 4

  • 1.6 kg/56 oz butternut squash
  • 2 tbsp sesame seeds for sprinkling

For the dressing:

  • 3 tbsp walnut oil
  • 3 tbsp white balsamic vinegar
  • 1 tsp vegetable stock powder
  • 1 pinch ground white pepper
  • ½ tsp chilli oil
  • ½ tsp salt

Preheat fan oven to 200oC/390oF.

Peel the squash, remove the core and the white fibres and cut the flesh into 1½-cm/½-inch cubes. Spread the diced squash evenly over a baking try lined with baking paper and bake in the oven for 8-10 minutes. The pieces should not be too soft. Leave to cool on the baking tray.

Mix the ingredients for the dressing. Pour the dressing over the still-warm diced squash and mix carefully. Serve in a dish or bowl and scatter with sesame seeds on top.

 TIP: The salad tastes best when still warm.

Vegan Love Story (Published by New Internationalist. £27.00) is available via www.amazon.co.uk and all good bookstores.

tibits, Heddon Street, 12-14 Heddon Street (off Regents Street), London W1B 4AD. www.tibits.co.uk.


MORE: VEGAN RECIPES HERE


 

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