Butternut, chickpea, feta & pickled radish salad

butternut squash calcium chickpeas feta fibre gluten free healthy iron low calorie radish salad vegetarian

N/A

Source

Ingredients

2 tbsp olive oil

1 tbsp rose harissa

1 butternut squash , skin on, seeds removed and cut into large wedges

2 x 400g can chickpeas , drained

2 tbsp sherry vinegar

200g mixed radishes , cut into pieces

80g vegetarian feta , crumbled

1 small pack dill , chopped

2 tbsp pumpkin seeds , toasted

Method

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.

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.

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.