Squash and avocado salad

INGREDIENTS :

• 1 butternut squash

• 1 tsp paprika

• 1 tsp dried rosemary

• 20 black olives, roughly chopped

• 2 avocados, cut into chunks

• 1 bag rocket salad

• optionnal: 1/2 red onion

Dressing :

• 1 tbsp raw honey (or maple syrup for the vegan version)

• Juice of a lemon

• 1 tbsp tahini

• 2 tbsp olive oil

• salt and pepper

PREPARATION :

1. Preheat the oven to 180°C fan oven / 200°C / gas 6

2. Peel the butternut squash and cut into bite-sized chunks. Place on a roasting tray with the paprika, rosemary and oil. Mix together and place in the oven for 40 min.

3. Once the squash is cooked and lightly browned, take out of the oven and mix with the olives and avocados. Serve on top of the rocket salad, with the combined dessing ingredients on top.

NB: you can also add 1/2 raw thinly sliced red onion, it's delicious!