Don’t get toasted - eat this roasted sunny squash on a toast and make out the most from it.

• gluten-free toast
• hokkaido squash
• sunflower seeds
• Swiss chard
• radishes
• coriander seeds
• balsamic vinegar
• coconut oil
• Asian spices mix

Hokkaido squash

I slice and steam it, and add a pinch of salt.

Sunflower seeds

I dry roast them and grind them softly. I cover the Hokkaido slice with them on both sides.

Swiss chard

I blanch it and then saute in a pan on some coconut oil, and add Asian spices mix.

Raddish

I cut them into thin slices and then add crushed coriander seeds and sprinkle with some balsamic vinegar.

Toast

Toast it in a toaster, in the oven or in a pan. Be a (wo)man, put all your love in this pan.

Count to ten and begin a curious adventure again.

I MAKE A TOAST TO LOVE!

Chef Kamala