Carrot, Squash & Fennel Salad
300g carrot (peeled and diced)
300g butternut Squash (peeled and diced)
1 bulb fennel
300g cooked spelt
50ml rapeseed oil
Salt & pepper
Clove of garlic
50g pumpkin seeds
Baxters IngredientsGinger, Miso & Carrot Dressing
Drizzle the squash and carrot with half of the oil, add the garlic and thyme and season.
Put in the oven to roast at 180°C until softened and golden, around 30 minutes, and then set aside to cool.
Drizzle the kale with the remaining oil and massage in well, season and bake until crisp.
Toast the seeds in a dry frying pan, making sure not to burn them.
Slice the fennel as thinly as possible.
Mix all ingredients in a bowl and dress with 5-6 tbsp of the Carrot, Miso and Ginger Dressing.