1 medium-size butternut squash, cut into small cubes

3 tablespoons olive oil

1 teaspoon salt

1/2 cup Tuscanini Kalamata Olives or black olives, chopped

1/2 red pepper, chopped into small cubes

1/2 yellow pepper, chopped into small cubes

1 can Glicks Chickpeas, drained

3 Persian cucumbers, chopped into small cubes

1 bulb fennel, sliced in half and then sliced thin

1 avocado, cut into cubes

1/2 cup tahini sauce (recipe below)

1 cup Haddar Tahini

1/2 cup water

juice of 1 lemon (about 2 tablespoons)

1 clove garlic, minced

1 teaspoon salt

1/2 teaspoon cumin