BUTTERNUT, CHICKPEA, FETA & PICKLED RADISH SALAD

Butternut, chickpea, feta & pickled radish salad image

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

Provided by Sophie Godwin - Cookery writer

Categories Dinner, Lunch, Main course, Supper

Time 1h5m

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 370 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 8 grams sugar, Fiber 11 grams fiber, Protein 16 grams protein, Sodium 0.7 milligram of sodium