roast squash, quinoa and black chickpea salad

A hearty, wholesome and delicious autumnal salad

2 small squash
4-5 sprigs fresh thyme
160 g organic red quinoa
2 400 g cans organic black chickpeas
350 g cavalo nero or other kale, thick ribs removed and shredded
16 cherry tomatoes, halved
1 red onion, finely sliced
½ tsp sea salt
½ tsp ground cinnamon
4 tbsp extra virgin olive oil
1 tbsp fresh coriander, chopped

for the dressing

half an avocado
juice of half a lemon
1 tbsp organic tahini
1 tsp ground cumin
pinch sea salt
150 ml extra virgin olive oil
50 ml water

View the full recipe at →