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

Butternut, chickpea, feta & pickled radish salad

  • Rating: 4 out of 5.6 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Gluten-free
  • Healthy
  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
low inkcal370
fat17g
saturates4g
carbs33g
sugars8g
fibre11g
protein16g
salt0.7g
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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

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, April 2018

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    Overall rating

    Rating: 4 out of 5.6 ratings

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