Hasselback squash with satay salad
2 whole, small, halved and seeds removed
1 teaspoons, level
Smooth Peanut Butter
Lime Juice, Fresh
Sweetened Almond Drink
200 g, red cabbage, finely shredded
1 medium, deseeded and finely shredded
125 g, finely sliced
14 g, stalks finely chopped, leaves roughly chopped
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Score the cut sides of the squash with a Hasselback Cutter or knife and put in a large roasting tin, skin-side down. Brush the flesh with the oil and scatter over the chilli flakes. Bake for 30-40 minutes, until tender, scattering over the sesame seeds for the last 10 minutes of roasting time.
- Meanwhile, in a jug, whisk together the peanut butter, soy sauce, lime juice and almond milk until smooth. Reserve 4 tbsp of the sauce, and pour the rest into a salad bowl. Add the cabbage, pepper, mangetout and coriander and toss to coat in the dressing.
- Drizzle the reserved dressing over the roasted squash and serve with the salad.