Roasted Butternut & Chickpea Salad


What a pleasant surprise this is, a combination of spices and flavours that will delight your palate. A delicious option for dinner or lunch. Makes 2-3 Servings.

You will need the following ingredients:

1 Tin Chickpeas

500g Butternut Squash, cubed

1 Cup Pecan Nuts

2 Tablespoons Olive Oil

1 Tablespoon Maple Syrup

2 Handfuls of Greens (I used courgette spaghetti)

2 Tablespoons Dried Cranberries

2 Tablespoons Spring Onion, chopped

Dressing:

2 Tablespoons Olive Oil

1 Teaspoon Wholegrain Mustard

1 Tablespoon Maple Syrup

Juice of a Lemon

1 Tablespoon Ground Cinnamon

1 Teaspoon Ground Cumin

Himalayan Rock Salt & Black Pepper to taste

Pre-heat the oven to 200 degrees C. Line a baking tray with parchment paper.

Combine the squash, chickpeas, pecans, cranberries, oil and maple syrup. Spread onto the baking tray evenly and roast until the squash is cooked.

Place the greens onto a plate and top with squash mixture, goat cheese, spring onions.

For the dressing, combine the oil, mustard, Maple Syrup, lemon juice, cinnamon, cumin, salt & pepper. Drizzle over the salad, mix well and tuck in.

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