Autumn Butternut and Pomegranate salad

→ This first is perfect for this time of the year! Its a mildly warm dish which will not make you sweat?

Cooking instructions

1. Chop the butternut squash into cubes (you may keep the skin on)

2. Add the chopped squash in a bowl and add the spices, syrup and olive oil 

3. Roast in the oven for 35 minutes @ 200° or until the squash is soft

4. In the meantime boil the 1 cup of water and add the buckwheat reduce heat to low and cook for around 15 minutes

5. After the 15 minutes fluff the buckwheat with a fork as to prevent it from sticking 

4. Add all the ingredients to a bowl and enjoy this autumn delight.


Recipe By


For the squash 
1KG Butternut squash 
2 tbsp olive oil
2 tsp curry 
1/4 tsp ground ginger
1/2 tsp cinnamon 
1 pinch cardamon
1 pinch cumin
1 pinch turmeric 
2 tbsp date syrup (any other syrup may be used such as maple and agave)

For the salad
Small bunch of fresh coriander leaves (or parsley)
1 handfull roasted pumpkin seeds (toast raw in the oven or toaster)
Seeds of 1 pomegranate 
The buckwheat
1 cup water
half cup roasted buckwheat groats 

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