Butternut and coriander salad

4 servings Prep: 15 mins, Cooking: 30 mins
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A stunning side-dish!

By Food24 January 19 2016
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Ingredients (12)

1 butternut — meedium, peeled
1/2 tsp cumin — ground
1/2 tsp allspice — ground
1/2 tsp paprika — smoked
salt
50 ml pumpkin seeds
30 g fresh coriander
DRESSING:
2 tahini
1 lemon juice
1 water
1 tsp honey
sea salt and freshly ground black pepper — pinch
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Method:

Preheat oven to 180*C

Peel, halve and deseed the butternut. Slice into 1/2 cm slices and scatter over a large baking tray.

Mix together the spices with a pinch of salt

Drizzle over a little olive oil and sprinkle over the spices. Toss to coat.

Bake in the oven for 30 minutes or until just cooked through. Remove and allow to cool.

To make the dressing: whisk together all the ingredients until they come together.

Place the cooled butternut onto a serving dish, top with coriander and pumpkin seeds and drizzle over dressing.

Recipe reprinted with permission of Kate Liquorish. To see more recipes, please click here.

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