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Ingredients 1 tbsp olive oil 1 medium butternut squash (approx 800 g) peeled and cubed 1 large head of cauliflower, cut into small florets 1 tsp ground cumin 1 tsp ground turmeric A pinch of salt and pepper, to taste 250 g / 8.8 oz cooked quinoa* 250 g / 8.8 oz cooked puy lentils* 150 g / 5 oz kale, chopped with stalks removed 1 medium radicchio, (or small red cabbage) chopped Tahini & Garlic Dressing 4 tbsp tahini 1 tbsp balsamic vinegar 4 tbsp boiled water tsp garlic powder (optional) 2 tbsp nutritional yeast (optional) 1 tsp miso paste Instructions To make the salad Preheat the oven to 180C / 350F and add the olive oil to a large roasting tray

Sizes: 38-47