Butternut, chickpea, feta & pickled radish salad
By Hobbykoch ·
This nourishing, tasty salad is full of butternut squash, chickpea, feta, pickled radish and seeds. Packed with protein, it will satisfy hunger pangs
- Servings
- 4
- Prep time
- 15 Min.
- Cook time
- 50 Min.
- Total time
- 1 Std. 5 Min.
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
Instructions
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.
Nutrition facts
per serving
| Energy | 370 kcal |
|---|---|
| Fat | 17 g |
| of which saturates | 4 g |
| Carbohydrates | 33 g |
| of which sugars | 8 g |
| Fiber | 11 g |
| Protein | 16 g |
| Salt | 0.7 g |
Provided by the author, partly estimated. Please check ingredients and allergens yourself.
Source: bbcgoodfood.com
Report an infringement or problem