INGREDIENTS
10 1/2 oz
butternut squash (300g, peeled and de-seeded weight)
1
red pepper
1 clove
garlic (left in the skin)
2 tbsp
olive oil
1/4 tsp
allspice
1 cup
farro (180g)
3 tbsp
pine nuts
2 oz
radicchio (60g)
1/2
apple
3
salad onions (spring onions)
2 tbsp
tahini
2 tbsp
lemon juice
3 tbsp
olive oil