Creamy avocado and juicy tomato perfectly complement the smoky salmon in this pleasing side salad.
The quantities provided above are averages only.
1 unit(s)
Avocado
80 grams
Salad Leaves
30 grams
Green Pesto
2 unit(s)
Tomato
160 grams
Falafel
2 sachet(s)
Mayo
300 grams
Diced Butternut Squash
2 tbsp
Oil
to taste
Salt
to taste
Pepper
Preheat your oven to 240°C/220°C fan/gas mark 9.
Pop the butternut squash onto a large (lined) baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread them out in a single layer. When the oven is hot, roast on the top shelf until soft and golden, 18-20 mins. Turn halfway through.
Once everything is ready toss the butternut, avocado, tomatoes, salad leaves with the pesto dressing. Season to taste with salt and pepper. Arrange the warm falafel on top.