Ingredients

½-1 butternut squash (depending on size)

Olive oil

Salt, pepper and cayenne pepper

100g mixed leaves (I used baby spinach, watercress and rocket)

2 nectarines

¾ cups mixed bean sprouts (chickpea, mung bean, lentil, pea, broccoli and alfa alfa all works well)

1-1 ½ avocado

¼-½ yellow onion (or what’s left of the onion used for salsa)

Olive oil, lemon, salt and pepper for dressing

5-6 medium tomatillos

8 strands coriander

1 jalapeno pepper (or other green chilli)

½ tsp salt

¼-½ yellow onion

¼ cup water