Broccoli, squash and avocado salad

Ingredients:

• 1 butternut squash
• olive oil

• 1 avocado
• 1 garlic clove
• 1 lemon
• 30g olive oil
• 0.25 teaspoon salt
• 1 teaspoon black pepper

• 30g almond flakes
• 2 red chillies
• 300g broccoli

Methods:

• Preheat the oven to 200C.
• Peel the butternut squash, chop it into small cubes, coat them in olive oil. Bake until tender and starting to char on the corners.
• Meanwhile, in a bowl place an avocado, roughly chopped garlic clove, zest of 1 lemon, juice of half a lemon (about 30g), olive oil (30g), salt and black pepper. Handblender everything into a dressing.
• Toast almond flakes in a small pan.
• Thinly slice red chillies and place them into a small bowl.
• Chop broccoli into bite size pieces. Steam them until tender.
• Mix steamed broccoli with about equal amount of butternut squash (you are likely to have some leftover) and all the dressing.
• Serve the salad topped with almond flakes and red chilli slices (amount depending on how spicy they are).

Inspired by: America’s Test Kitchen