Butternut, chickpea, feta & pickled radish salad
Von Hobbykoch ·
This nourishing, tasty salad is full of butternut squash, chickpea, feta, pickled radish and seeds. Packed with protein, it will satisfy hunger pangs
- Portionen
- 4
- Vorbereitung
- 15 Min.
- Kochzeit
- 50 Min.
- Gesamtzeit
- 1 Std. 5 Min.
Zutaten
- 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
Zubereitung
Schritt 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.
Schritt 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.
Schritt 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.
Nährwerte
pro Portion
| Energie | 370 kcal |
|---|---|
| Fett | 17 g |
| davon gesättigte Fettsäuren | 4 g |
| Kohlenhydrate | 33 g |
| davon Zucker | 8 g |
| Ballaststoffe | 11 g |
| Eiweiß | 16 g |
| Salz | 0,7 g |
Angaben der Autorin bzw. des Autors, teils geschätzt. Bitte prüfe Zutaten und Allergene selbst.
Quelle: bbcgoodfood.com
Dieses Rezept wurde auf Englisch veröffentlicht.
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