Roast squash, chickpea, rocket and cumin salad

Name: Roast squash, chickpea, rocket and cumin salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 2
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

Published: 31 Jan 12
Updated: 18 Mar 24

Test kitchen approved

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.

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

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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

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.

Recipe from February 2012 Issue

Nutrition

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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