Roast squash, feta and chickpea salad
A warm salad of honey and cumin roast squash, crispy chickpeas, spinach and feta.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Serves
- 4 people
- Vegetarian
Ingredients
Quantities adjust to the number of servings.
- Butternut squash700 g
- Tinned chickpeas (400 g)1
- Olive oil3 tbsp
- Ground cumin1 tsp
- Honey1 tbsp
- Baby spinach75 g
- Red onion½
- Feta100 g
- Lemon1
- Saltto taste
- Ground black pepperto taste
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
Heat the oven to 220 °C. Cut the squash into 2 cm cubes, drain the chickpeas and pat them dry, then toss both with two tablespoons of oil, the cumin and some salt. Roast for 25 minutes.
Drizzle over the honey, toss and roast for 5 more minutes until the squash caramelises at the edges.
Whisk the remaining oil with the lemon juice, salt and pepper and toss with the spinach and thinly sliced red onion.
Top with the warm squash and chickpeas and crumble over the feta.