Step 1 - Firstly, I sliced the squash in small pieces and popped it in the oven for about 20 minutes to cook. At the same time, I also seasoned the tomatoes with salt and pepper, and a drizzle of olive oil, placing them on a baking tray in the oven.
Step 2 - I then peeled a red onion, then sliced it and cooked on low heat for about 10 minutes with a drizzle of olive oil.
Step 3 - While the onion was cooking away, I toasted the pine nuts on a separate pan, also on low heat for about 3-4 minutes, shaking the pan occasionally for an even cooking.
Step 4 - Once the onions were soft, I chopped the rainbow chard and added it to the onions, stirring to mix things well.
I seasoned everything with cumin, salt and pepper, and once the squash and tomatoes were fully cooked, I removed them from the oven. It was now time to assemble my coconut bowl. The chard and onions mixture was added first, then the tomatoes and squash, and finally the pine nuts.
The final step was to use a tahini/lemon dressing to bring all the flavours to life! I really enjoyed this meal.
I hope you've had a great weekend.