CHICKPEA AND SQUASH SALAD

Yields4 Servings
 800 g butternut squash
 4 tsp paprika
 4 tsp herbes de Provence
 4 tbsp olive oil
 400 g tinned chickpeas, drained and rinsed
 2 tsp ground cumin
 1 tsp chilli powder
 About 150g rocket leaves
 160 g sundried tomatoes in oil, drained and chopped
For the dressing
 4 tbsp olive oil
 2 tbsp cider vinegar
 2 tsp turmeric
 4 tsp honey
 2 tbsp sunflower seeds
1

Preheat the oven to 220C/Gas7; peel the squash and cut into bite-sized pieces; put on a baking tray and toss with the paprika, mixed herbs, a little salt and olive oil; bake for about 30 minutes until tender

2

Put the chickpeas on a separate baking tray with the chilli powder, toss to coat; bake for 20 minutes until firm but not too crunchy

3

Mix all the dressing ingredients together; season with a bit of salt and lots of pepper

4

Cool the chickpeas and squash and mix with the rocket and sun-dried tomatoes; pour on the dressing and toss; sprinkle with the sunflower seeds and serve

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