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.
flavour.
Enjoy.
Ingredients
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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