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Spiced Butternut Squash Salad with Chickpeas & Tahini Harissa Dressing
Fragrant cumin and nutty dukkah are two staples of Middle Eastern spicing. And you’ll find both in this squash and chickpea salad, stuffed with roasted veg, herbs and citrus. A fiery tahini harissa dressing is the final touch. A warm salad that provides all your 5 a day in a single serving!
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 unwaxed lemon
- 1 tbsp dukkah spice blend (buckwheat, pine kernel, coriander, pumpkin seeds, poppy seeds, cumin, oregano, paprika, sea salt)
- 40g mixed salad leaves
- 1 tbsp maple syrup (maple syrup(100%))
- 2 tbsp harissa paste (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 1 tbsp tahini (Sesame)
- 1 onion
- 1 romano pepper
- 1 handful of fresh mint
- 230g chickpeas (Chickpeas, water, salt)
- 1 tsp ground cumin
- 1 small butternut squash
Nutritional Information
Calories: 555
Protein: 16g
Carbs: 51g
Fat: 26g
Ingredients
- 1 unwaxed lemon (use half)
- 1 tbsp maple syrup (use half) (maple syrup(100%))
- 1 tbsp tahini (use half) (Sesame)
- 40g mixed salad leaves (use half)
- 1 onion (use half)
- 1 tsp ground cumin (use half)
- 1 tbsp dukkah spice blend (use half) (buckwheat, pine kernel, coriander, pumpkin seeds, poppy seeds, cumin, oregano, paprika, sea salt)
- 1 small butternut squash (use half)
- 2 tbsp harissa paste (use half) (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 230g chickpeas (use half) (Chickpeas, water, salt)
- 1 handful of fresh mint (use half)
- 1 romano pepper (use half)
Nutritional Information
Calories: 555
Protein: 16g
Carbs: 51g
Fat: 26g
Spiced Butternut Squash Salad with Chickpeas & Tahini Harissa Dressing
Fragrant cumin and nutty dukkah are two staples of Middle Eastern spicing. And you’ll find both in this squash and chickpea salad, stuffed with roasted veg, herbs and citrus. A fiery tahini harissa dressing is the final touch. A warm salad that provides all your 5 a day in a single serving!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line 2 baking trays with parchment paper
- Pull out a large bowl, a peeler, a sieve & a grater
Roast the squash
- Peel and halve the squash lengthways, discard the seeds, and dice into 2cm chunks
- Place onto a lined baking tray, sprinkle over the cumin, drizzle with 1 tsp oil and season with salt and pepper
- Roast for 25-30 mins, until soft and golden
Prep time
- Meanwhile, drain and rinse the chickpeas. Zest and quarter the lemon. Pick the mint leaves from the stalks and finely chop. Dice the pepper into 3cm chunks. Cut the onion into 2cm wedges
Finish roasting
- Place the pepper and onion wedges onto the other lined baking tray, drizzle with 1 tsp oil and season with salt and pepper
- Roast for 16-18 mins, until softened
- In the final 5 mins, add the chickpeas to the tray. Season with salt and pepper
Dress the salad
- Meanwhile, in the large bowl, combine the tahini with 1 tbsp hot water (1/2 tbsp for 1 person) until smooth. Stir in the harissa, maple, juice from half the lemon, half the lemon zest and 2 tsp olive oil and mix well. Season with salt and pepper
- Allow the roast veg and chickpeas to cool slightly, then add to the dressing bowl. Toss to coat
- Add the salad leaves and half the mint, then toss to combine again
Plate up
- Share the roast veg and chickpea salad between bowls
- Scatter over the dukkah and the remaining mint and lemon zest. Garnish with the remaining lemon wedges
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