recipe by Saskia Gregson-Williams
Salads use to have a bit of a bad rep: think a pile of green leaves, cherry tomatoes, some cucumber and, of course, a good dollop of mayonnaise so that you can hide all that bland, dry lettuce. But this is no longer the case. I love my salads packed with colourful, vibrant, fresh vegetables and delicious, thick dressings. This salad perfectly combines all of that: sautéed zucchini ribbons, chunky squash cubes, and naturally sweet red pepper and a tasty tahini dressing. It’s wonderfully filling whilst leaving you feeling light and satisfied. As good as all the veggies are, the sweet tahini dressing really steals the show. Tahini is a little like marmite, you either love it or you don’t, on its own I’m not a fan… but, boy, do I love this dressing!
So (real) salad-virgins, you are in for a treat. Get ready to be amazed!
1 medium sized butternut squash, cubed
5 zucchinis shredded into ribbons
1 red pepper, chopped
4 cups green salad leaves
For the tahini dressing:
1/3 cup light tahini
juice 1 lemon
juice 1 orange
2 tbsp manuka honey (use agave if vegan)
salt and pepper to taste
Prepare the vegetables and preheat the oven to 200 degrees celcius. Place the butternut squash and red pepper on a tray drizzle with olive oil and roast for 20-30 minutes. For the zucchini ribbons, in batches sauté in a frying pan until browning, flip and do the other side. Transfer to a plate while you repeat with the rest. In a salad bowl, start by putting in your garden greens, zuchinni ribbons and topping with roasted peppers and squash, For the dressing mix all ingredients together well and toss when serving.