Roasted Butternut Squash, Pomegranate And Chickpea Salad

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The British Larder
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

2 small butternut squashes

1 tsp ras-el-hanout

80 ml olive oil

1 bulb of fennel

330 g cooked chickpeas

20 g fresh coriander, chopped

1 pomegranate, seeds removed

2 tbs pomegranate molasses

Salt and freshly cracked black pepper

3 salad onions, finely sliced

2 hands full of mixed salad leaves such as mizuna and baby red chard

100 ml Greek yoghurt

1 tbs tahini

Zest and juice of one lemon

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