Butternut, chickpea, feta & pickled radish salad served on a oval dish

Butternut, chickpea, feta & pickled radish salad

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(1 ratings)

Prep: 15 mins Cook: 50 mins

Easy

Serves 4

This nourishing, tasty salad is full of butternut squash, chickpea, feta, pickled radish and seeds. Packed with protein, it will satisfy hunger pangs

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: Per serving

  • kcal370
  • fat17g
  • saturates4g
  • carbs33g
  • sugars8g
  • fibre11g
  • protein16g
  • salt0.7g
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Ingredients

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 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
    Radish

    Radish

    rad-ish

    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

  • 80g vegetarian feta, crumbled
    Feta

    Feta

    feh-tah

    A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…

  • 1 small pack dill, chopped
  • 2 tbsp pumpkin seeds, toasted

Method

  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.

  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.

  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.

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