Butternut and pomegranate salad

Ingredients

The squash

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

The salad

• Small bunch of fresh coriander leaves (or parsley/ celery)
• 1 handful roasted pumpkin
• seeds (toast raw in the oven or toaster)
• Seeds of 1 pomegranate
• Optional 1 sliced okra

The buckwheat

• 1 cup water
• Half cup roasted buckwheat groats

Method

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 35mins at 200 ºC or until the squash is soft.
4. In the meantime,boil 1 cup of water, and add the buckwheat. Reduce heat to low and cook for around 15mins.
5. After 15mins, fluff the buckwheat with a fork to prevent it from sticking.
6. Add all the ingredients to a bowl and enjoy this autumn delight.

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