A Big Salad – arugula, roasted butternut squash, sunflower seeds, crispy onions, pomegranate molasses, olive oil, cider vinegar.
I roasted the squash with garlic, s&p, cumin, and because I have somehow run out of garam masala, some chana masala blend that I never use otherwise. Plus sumac, which add a lovely tang to balance the sweetness of the caramelized squash.
And continuing my newfound appreciation of dal + rice (for both taste and nutrition profile) – Turkish lentil soup cooked with carrot, onion, cauliflower stem, garlic, and onion (with a bit of kick because I threw in a whole green chilli for flavor, and apparently it was potent). With rice and ghee and pretty purple papad made of ragi / finger millet.
