Roasted Squash, Kale and Broccoli with Seeds

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½ Butternut Squash

200g Curly Kale

200g Tenderstem Broccoli

½ Lemon

100ml Soy Sauce

100ml White Wine Vinegar

1 X tsp Cumin

1 X tsp Paprika

2 X 70g packs Sunshine Seeds

50ml Olive Oil

30ml Maple Syrup

Preheat the oven to 200°C/400°F/gas 6

Peel the squash, remove the seeds and cut into slices lengthways

Drizzle the squash with half the oil and roast for 20 mins

Blanch the broccoli in boiling water, drain and add to the squash slices

Mix the seeds with the maple syrup, put them on a baking dish and roast until browned

Fry the kale in the remaining oil in a wok until crisp

Put the soy sauce, vinegar, paprika and cumin in a small saucepan and bring to the boil

Drain the squash and broccoli

In a large bowl, add all the vegetables, pour over the soy mixture, toss, sprinkle over the seeds and serve

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