Roasted butternut squash and chickpea salad with lemon

Name: Roasted butternut squash and chickpea salad with lemon
Total time: 50 min
Cuisine: Middle Eastern
Ingredients: 1 butternut squash, peeled and cubed; 400g tinned chickpeas, drained and rinsed; 2 tsp ground cumin; 1 tsp smoked paprika; 150g baby spinach; 0.5 red onion, finely sliced; 1 lemon, juice only; 1 tbsp fresh coriander, chopped; 2 tsp low fat cooking spray

Sweet roasted squash and spiced chickpeas over spinach with a sharp lemon and cumin dressing.

Time50 min
LevelEasy
Costabout £0.95 a head
Oven200°C (180°C fan)

4 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

1butternut squashpeeled and cubed
400 gtinned chickpeasdrained and rinsed
2 tspground cumin
1 tspsmoked paprika
150 gbaby spinach
½red onionfinely sliced
1lemonjuice only
1 tbspfresh corianderchopped
2 tsplow fat cooking spray

Method

1
Heat the oven to 200°C (180°C fan).
2
Spread the squash and chickpeas on a large tray. Spray well and toss with half the cumin, the paprika and seasoning.
3
Roast for 35 minutes, turning once, until the squash is soft and caramelised.
35 min
4
Mix the lemon juice with the rest of the cumin and a little water in a small bowl.
5
Toss the warm squash and chickpeas with the spinach, onion and dressing.
6
Scatter with coriander and serve warm.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.