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Butternut, chickpea, feta & pickled radish salad | Daily Dine

Butternut, chickpea, feta & pickled radish salad

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

dinnerlunchmain coursesupperchickpeasgluten free💪healthylow caloriesalad🥬vegetarian

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 65 minutes

Servings: 4

Nutritional Information

calories:370 kcal

Fat:17 g

saturated fat:4 g

Carbohydrate:33 g

Sugar:8 g

dietary fiber:11 g

protein:16 g

sodium:0.7 mg

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

1 200g mixed radishes cut into pieces

1 80g vegetarian feta crumbled

1 small pack dill chopped

2 tbsp pumpkin seeds toasted

Instructions

Step 1
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.
Step 2
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.
Step 3
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.