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.
- 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