Butternut, chickpea, feta & pickled radish salad
Ingredients
- Step 1 2 tbsp olive oil
- Step 2 1 tbsp rose harissa
- Step 3 1 butternut squash , skin on, seeds removed and cut into large wedges
- Step 4 2 x 400g can chickpeas , drained
- Step 5 2 tbsp sherry vinegar
- Step 6 200g mixed radishes , cut into pieces
- Step 7 80g vegetarian feta , crumbled
- Step 8 1 small pack dill , chopped
- Step 9 2 tbsp pumpkin seeds , toasted
Calories: 370
Carbohydrate: 33 g
Protein: 16 g
Fat: 17 g
Cook time: 65 minutes
Prep time: 15 minutes
Total time: 80 minutes
Servings: 4
TAGS
Dinner
Lunch
Main course
Supper
Butternut squash
Calcium
chickpea
Fetum
Fibre
Gluten free
Healthy
Iron
Low calorie
radish
salad
Sophie Godwin
Vegetarian
Directions
- Step 1 Heat oven to 200C/180C fan/gas 6. Mix the oil with the harissa, then toss with the butternut squash and some seasoning in a large roasting tray. Roast for 30 mins. Add the chickpeas, toss together, then cook for a further 20 mins.
- Step 2 Meanwhile, heat the sherry vinegar in a saucepan with a big pinch of sugar and salt with 1 tbsp water. Bring to a simmer, then remove from the heat and tip in the radishes. Mix and set aside.
- Step 3 Pile the butternut and chickpeas onto a platter, mix through most of the feta and dill, then scatter over the pickled radishes and their liquor. Top with the remaining feta, dill and pumpkin seeds.