Seeded pistachio and squash galette – Recipes – Anna Jones

Ingredients

• 100g shelled pistachio nuts
• 100g sunflower or pumpkin seeds
• 100g vac-packed chestnuts
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• grated zest of 1 unwaxed lemon
• a small bunch of fresh thyme, leaves picked
• sea salt and freshly ground black pepper
• 1⁄2 a small butternut squash, deseeded and cut into 0.5cm slices
• olive oil
• 1 red onion, peeled and finely sliced
• 1 red chilli, sliced
• 75g cashew nuts, soaked overnight if you remember
• 1 ripe avocado, halved and destoned
• 2 big handfuls of spinach
• juice of 1⁄2 a lemon