for 2 person

Dough

125 g	wholemeal flour
1 pinch	Himalayan salt
½ tsp	coconut palm sugar
1 ½ tbsp	olive oil
¾ dl	water

Squash

500 g	squash, e.g. butternut (yields approx. 400 g peeled)
1 tbsp	coconut oil, melted
2 tsp	coconut palm sugar
½ tsp	Himalayan salt

Sauce

3 tbsp	cashew cream
1 dl	almond drink or soya drink
3 tsp	coconut palm sugar
½	lime, use only the juice
½ tsp	Himalayan salt
a little	pepper
¼ tsp	chilli flakes
3 tsp	Dukkah (spice mix)

Topping

100 g	mixed leaf salad
4	figs, quartered
½	lime, use only the juice
1 tbsp	mixed nuts, chopped

How it's done

Dough

Mix the flour, salt and sugar in a bowl. Pour in the oil and water, mix together to create a firm dough, knead for approx. 5 mins. Cover and leave to stand.

Squash

Cut the squash into thin slices, transfer to a bowl. Mix the coconut oil with the sugar and salt, mix with the squash. Transfer the squash to 2 baking trays lined with baking paper.

Bake for approx. 25 mins. in an oven preheated to 180 °C (convection), take out of the oven and remove the squash from the trays.

To bake the dough

Divide the dough in half, shape into 2 balls. On a lightly floured surface, roll out into rounds (each approx. 30 cm in diameter). Place on the trays lined with baking paper.

Bake for approx. 8 mins. in an oven preheated to 180 °C (convection). Remove, leave to cool.

Sauce

Thoroughly mix all of the ingredients.

Topping

Spread the sauce over the dough. Arrange the salad leaves, squash and figs on top, drizzle with the lime juice, garnish with the nuts.

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