California quinoa avocado salad

Ingredients

• 250g butternut squash, chopped into small chunks
• 2 tbsp olive oil or rapeseed oil
• 120g pack thin-stemmed broccoli, cut into small pieces
• 250g pouch cooked quinoa
• small handful coriander, leaves picked and chopped
• small handful mint, leaves picked and chopped
• 4 spring onions, finely sliced on an angle
• 50g pomegranate seeds
• 20g pistachios, roughly chopped
• 1 small ripe avocado
• juice ½ lemon
• handful sprouts (alfalfa or china rose sprouts are nice) or baby herb leaves
• 1 tbsp tahini
• ½ small ripe avocado, stoned, peeled and roughly chopped
• small handful coriander, leaves picked
• small handful mint, leaves picked
• zest and juice ½ lemon
• 2 tsp clear honey or maple syrup

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