This roast squash and chickpea salad with tahini dressing is becoming a favourite winter lunch around ours.
It’s lovely served with the squash still warm from the oven, and keeps well in the fridge. I bring it back to room temperature before serving, and freshen up the seasoning. Continue reading
Spicy, creamy with coconut milk, and the most gorgeous deep yellow colour, this Indonesian squash and spinach soup is loved by the whole family. Plus, we have prawn crackers with it (served in individual bowls to avoid disputes over who’s had too many).
The original recipe comes from the Sundays at Moosewood Restaurant cookbook.