KALE

Peel the butternut squash, cut into cubes and toss with a drizzle of olive oil. Spread on a baking tray and place in the oven for 25 minutes or until tender.

Drain your chickpeas and place in a food processor along with the cooked squash, minced garlic, tahini, lemon juice, cayenne pepper, salt, and blend.

Add a dash of water as you blend and gradually add the olive oil until well incorporated.

Adjust salt to taste and garnish with a drizzle of oil, freshly chopped cilantro and lightly toasted pine nuts.

Serve with Crudités and toasted pita chips

Peel the sweet potatoes and cut into medium-sized cube and finely chop the sweet onion. Place the cubed sweet potatoes and chopped sweet onion in a zip bag with 1 Tbsp of olive oil and a pinch of salt. Shake until evenly coated then spread on a baking sheet and place in the oven to bake for 25 minutes until evenly browned and a little crispy. While the sweet potato cooks, thoroughly wash the arugula (or any other greens of choice), cut the green onions, and chop the cilantro. Allow the sweet potato and sweet onions to cool then toss with the chopped greens

In a bullet or food processor place the roughly chopped cilantro, lemon, zest, garlic, olive oil, dried oregano, salt and pepper to evenly combine. You will have a zesty green and delicious dressing.