Recipe

This East African vegetarian favourite is a sweet and zingy treat.

Serves: 4 people   |   Prep time: 15 minutes   |   Cooking time: 25 minutes

Mediterranean   |   Main   |   Gluten Free   |   Vegetarian   |   Vegan

  

Ingredients

• ½ Butternut Squash
• 200g Curly Kale
• 200g Tenderstem Broccoli
• ½ Lemon
• 100ml Soy Sauce
• 100ml White Wine Vinegar
• 1 X tsp Cumin
• 1 X tsp Paprika
• 2 X 70g packs Sunshine Seeds
• 50ml Olive Oil
• 30ml Maple Syrup

  

Method

1. Preheat the oven to 200°C/400°F/gas 6.
2. Peel the squash, remove the seeds and cut into slices lengthways.
3. Drizzle the squash with half the oil and roast for 20 mins.  
4. Blanch the broccoli in boiling water, drain and add to the squash slices.  
5. Mix the seeds with the maple syrup, put them on a baking dish and roast until browned.  
6. Fry the kale in the remaining oil in a wok until crisp.
7. Put the soy sauce, vinegar, paprika and cumin in a small saucepan and bring to the boil.
8. Drain the squash and broccoli.
9. In a large bowl, add all the vegetables, pour over the soy mixture, toss, sprinkle over the seeds and serve.