Ingredients:

Serves 2

• 1 cup butternut squash- diced into cubes 1 large handful of spinach per person
• 1 large handful of cherry tomatoes
• 1/2 a large avocado

1 packet of NOM salted popcorn

• 1 tbsp rapeseed oil
• 1 tsp honey/maple syrup/agave 1 tsp light tahini
• Salt and pepper

Method:

• Preheat the oven to 180c.
• Add the cubed butternut squash into a baking dish and season generously with sea salt and pepper. You could also add some mixed herbs or paprika if you would like.
• Roast this in the oven for around half an hour, or until soft.
• Add a generous handful of baby spinach into each of the serving bowls and scatter with sliced cherry tomatoes and avocado wedges.
• To make the dressing, mix together the tahini, honey and rapeseed oil, then season with salt and pepper.
  Once the squash is almost cooked, sprinkle the popcorn onto a roasting tray and roast in the oven for 3-5 minutes.
• Add the squash into each of the salads and drizzle each of them with some of the dressing. Top with the crispy popcorn pieces and enjoy!

Recipe by Charley’s Health