Roast squash, chickpea, rocket and cumin salad

This healthy vegetarian salad is a colourful and filling dish to throw together in the depths of winter when you need a burst of vitamins. It’s also pretty friendly on...

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About Recipe
Roast squash, chickpea, rocket and cumin salad

This healthy vegetarian salad is a colourful and filling dish to throw together in the depths of winter when you need a burst of vitamins. It’s also pretty friendly on the wallet, too.

Ingredients :
  • ½ butternut squash, peeled and cut into wedges
  • 1 diced carrot
  • 2 diced celery sticks
  • 400g tin of chickpeas, drained and rinsed
  • 2 tsp ground cumin
  • 2 tbsp olive oil
  • 100ml vegetable stock
  • 25g rocket
  • A squeeze of lemon
  • Soured cream to serve
  • Cumin seeds to sprinkle
Directions :

  1. Preheat the oven to 180°C/fan160°C/gas 4. Toss together in a roasting tray the butternut squash, carrot, celery and chickpeas with the ground cumin, olive oil, vegetable stock and some seasoning.

  2. Roast for 30 minutes or until the squash is soft. Transfer to a serving dish, toss through the rocket and a squeeze of lemon.

  3. Serve topped with a dollop of soured cream and a sprinkling of cumin seeds.

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