A delicious easy way to make a version of my favourite Japanese sesame dressing, served with a wholesome winter salad.
Cut the squash in half, gloss with 1 Tbsp oil & season with some salt (small squashes don't need their skin removed, it's quite edible. If using a larger squash, cut into large cubes & skin)
Roast the squash on a roasting tray in a 200c oven for around half an hour, until squishy & slightly charred.
At the same time, toss the chickpeas in the other half of the oil, soya sauce & vinegar.
Add the chickpeas to a roasting tray and roast for 20-30 mins until slightly crispy & golden.
Roughly chop the kale, and steam lightly for 3-4 mins until it softens & becomes a bright green colour.
In a jar, shake all the ingredients together. Add more water if it looks a bit gloopy.
Let the squash & chickpeas cool to room temperature.
Lay the salad ingredients on a plate & drizzle over the gomae dressing.
You will have dressing left over, it can be kept in the fridge for up to a week.