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Roast squash, chickpea, rocket and cumin salad

Published: 31 Jan 12
Updated: 18 Mar 24

This healthy vegetarian salad is a colourful and filling dish to throw together in the depths of winter when you need a burst of vitamins. It’s also pretty friendly on the wallet, too.

Or, for a vegetarian winter salad that makes an impressive light lunch for two, try this fried halloumi salad with charred hispi cabbage and beetroot.

Easy
February 2012

Test kitchen approved

Serves 2
Hands-on time 20 min, oven time 30 min

This healthy vegetarian salad is a colourful and filling dish to throw together in the depths of winter when you need a burst of vitamins. It’s also pretty friendly on the wallet, too.

Or, for a vegetarian winter salad that makes an impressive light lunch for two, try this fried halloumi salad with charred hispi cabbage and beetroot.

Nutrition: per serving

Calories: 343kcals
Fat: 16g (2.1g saturated)
Protein: 12.4g
Carbohydrates: 36.4g (12g sugars)
Fibre: 12.8g
Salt: 1g

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Ingredients

½ butternut squash, peeled and cut into wedges
1 diced carrot
2 diced celery sticks
400g tin of chickpeas, drained and rinsed
2 tsp ground cumin
2 tbsp olive oil
100ml vegetable stock
25g rocket
A squeeze of lemon
Soured cream to serve
Cumin seeds to sprinkle

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Method

Preheat the oven to 180°C/fan160°C/gas 4. Toss together in a roasting tray the butternut squash, carrot, celery and chickpeas with the ground cumin, olive oil, vegetable stock and some seasoning.
Roast for 30 minutes or until the squash is soft. Transfer to a serving dish, toss through the rocket and a squeeze of lemon.
Serve topped with a dollop of soured cream and a sprinkling of cumin seeds.