Ingredients:
1 medium squash
200g curly kale, washed, de-stemmed and cut into very thin pieces
2 tsp lemon juice
1/4 tsp cumin
1/4 tsp harissa powder
olive oil
a handful of roasted marcona almonds or chopped cashew nuts

For the lemon tahini sauce:
95g tahini
2 tbsp lemon juice
1 tbsp olive oil
1/4 tsp garlic powder or granules
1/2 tsp salt
60ml hot water

Method:
1. Preheat the oven to 190°C.
2. Cut the squash into wedges and remove the seeds. Toss the wedges in olive oil and season with salt. Roast in the oven for around half an hour, turning once, until the squash is tender.
3. Put the kale into a bowl and massage for around 5 minutes with 1 tbsp olive oil, a little salt, the cumin, harissa powder and lemon juice and set aside.
4. Whisk all the lemon tahini sauce ingredients together and set aside.
5. Mix the kale with some marcona almonds or cashew nuts for some crunch. Serve with the squash and drizzle the lemon tahini sauce on top.
Notes:
This recipe works best with squash that has skin which is edible when roasted, such as red kuri or summer squash.

This is based on a recipe from heartbeet kitchen. See more recipes at heartbeetkitchen.com