CHICKPEA AND SQUASH SALAD
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
