By Beth Heddle
1 Butternut squash (as long and thin as possible) plus a drizzle of oil
1 Tin of Chickpeas (240g drained weight)
2 tbsp Almond Butter
2 tbsp Natural Yoghurt (Soy can be used for Vegan)
1/2 Red Pepper
1/2 Red Onion
To serve Watercress and spinach
Start by slicing 4-6 thins of butternut squash, drizzling in a little oil and place in the oven for half an hour at 18oC.
To make the hummus, drain the chickpeas and rinse. Add these to your Nutri Ninja with the almond butter, yoghurt and a dash of water. Pulse until smooth. You may need to add more water to bring it to a spreading consistency
Dice the red onion into small cubes, peel the carrot with a potato peeler into ribbons and cut the pepper into large wedges. Once the butternut squash is cooked, leave to cool for 5 minutes. Then layer on the almond hummus, red pepper, onion and carrot followed by the watercress and spinach.