Roasted squash and cauliflower salad with freekeh, lentils, chimichurri and vegan yogurt sauce, with a sprinkling of crunchy pumpkin seeds. It's full of flavours and textures - the chimichurri really lifts it, giving a little heat and tangy, herby flavours, all pulled together with the sweet, roasted squash and slightly bitter cauli, crispy cauli leaves and creamy yogurt dressing.
If you've been reading my blog for a little while it may come as no surprise to you that I like dishes with multiple components - I've never really been a one-pot recipe person and even when I do have a good one-pot style meal, I tend to garnish it with some herbs, oils, sprinkles of seasonings or seeds etc to zhuzh it up a little! When I was growing up I'd often cook dinner - it was something I loved to do and my way of experimenting and learning in the kitchen. Whilst typically, if someone cooks someone else would do the washing up, in a way to try to discourage me from using every clean pot, pan, dish and utensil in the house whilst cooking, my mum would tell me that if I made the mess I had to clean it up too. I think I've definitely improved a lot since then, with far less equipment and utensils being used and have also got a lot faster at doing the washing up - but what definitely hasn't changed is my love for a variation of textures and flavours throughout my meals!
