Ingredients

• Tortilla wraps
• Butternut squash
• Rocket (1 handful)
• Fennel (1 handful)
• Olive oil (2 Tsp)
• Salt
• 200g cashews
• 200ml almond milk (no sugar added)
• 2 Tsp Sriracha Sauce
• Juice from 1 lemon
• Salt

Tips

You will only need a little of the sauce. Keep the rest in the refrigerator.

Instructions

Slice the butternut squash and but it in an ovenproof tray. Add 2 Tsp of olive oil and a pinch of salt.

Cook for 30 minutes (190°C).

Place the cashews, almond drink, hot sauce, lemon juice and salt in a blender to mix the sauce until smooth.

Take a tortilla, add the sauce, rocket, fennel and butternutsquash  and enjoy.