Roasted Squash & Red Pepper Salad with Tahini & Pistachios*

Author: Holly White

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Roasted Squash & Red Pepper Salad with Tahini & Pistachios

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Ingredients

• 1 large butternut squash
• 300g plain natural yoghurt
• 50g Frontier Foods Tahini
• Pinch of Salt
• 15g Maple syrup
• 150g pistachios
• 1/2 a red onion
• 1 tbsp chopped parsley
• 2 tbsp pomegranate seeds
• 1/2 a lemon
• Olive oil
• Frontier Foods Roasted Red Peppers

Instructions

1. Slice squash into thick rounds and douse them in plenty of olive oil and roast them at 220°C flipping occasionally until lovely and crisp. Approximately 40 minutes.
2. Combine your yoghurt, tahini, salt and maple until thick. Be sure to taste for seasoning.
3. Slice your onions and add lemon juice and salt, pinching them until bright pink and tangy.
4. Slice the Roasted Red peppers.
5. Chop pistachios.
6. Layer the yoghurt on a plate, top with crispy squash, red peppers, pistachios, pomegranate seeds, parsley and pickled onions.

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*Thank you to Frontier Foods for Collaborating with me on this post. See their Instagram for more inspiration and shop the range in stores nationwide.