Pea Shoot, sunflower & roasted squash salad
1 small butternut squash
some olive oil, salt and pepper to roasted the squash in
A handful of rinsed pea shoots
A handful of rinsed sunflower shoots
The juice of one lemon
A splash of olive oil
a smaller splash of maple syrup
salt and pepper
A handful of hazelnuts (if you wanted to get fancy you could roast and/or chop them. We’ve been using raw)
A few shaves of pecorino or parmesan cheese (some other hard aged cheese would work just as well)
Recipe by Erin
Pre-heat the oven to 400
Peel, seed and slice the butternut squash into 1/4 inch thick half moons and circles. Toss the slices in a bit of olive oil and lay them in a single layer over one or two baking sheets. Season with salt and pepper and roast for about half an hour turning the slices half way through. The slices should be tender and have some dark golden colour.
Toss the shoots with a salad dressing made from lemon juice, olive oil, maple syrup, salt and pepper.
Lay the some of the hot, warm or room temperature squash slices on top of the salad and garnish with hazelnuts and a few shaves of cheese.
You will probably have leftover roasted squash, which will keep well in the fridge for a few days and allow you to eat this salad a few more times without any prep time!