This is a fantastic, healthy vegetarian salad. The chickpeas make a great addition to a salad, giving it more substance and will keep you fuller for longer
Ingredients
- ½ butternut squash
- 1 diced carrot
- 2 diced celery sticks
- 1 400g tin of chickpeas
- 2 tsp ground cumin
- 2 tbsp olive oil
- 100ml vegetable stock
- 25g rocket
- A squeeze of lemon
- Soured cream
- Cumin seeds
Method
- Preheat the oven to 180°C/fan160°C/gas 4. Toss together ½ butternut squash, peeled and cut into wedges, 1 diced carrot, 2 diced celery sticks and a drained tin of chickpeas with 2 tsp ground cumin, 2 tbsp olive oil, 100ml vegetable stock and some seasoning. Tumble into a roasting tray and cook for 30 minutes or until the squash is soft. Transfer to a serving dish, toss through 25g rocket and a squeeze of lemon. Serve topped with a dollop of soured cream and a sprinkling of cumin seeds.
Nutritional info
PER SERVING 343kcals, 16g fat (2.1g saturated), 12.4g protein, 36.4g carbs (12g sugars), 1g salt, 12.8g fibre