Name: Butternut And Chickpea Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 5.00 ml paprika; 10.00 ml cumin ground; 5.00 ml fresh chillies chopped; 60.00 ml lemon juice fresh; 10.00 ml lemon zest only; 60.00 ml fresh chillies 573; 2.00 large pinches sugar salt, freshly ground black pepper; 3.00 kg butternut chopped; 45.00 ml fresh chillies 573; 400.00 g chickpeas tinned and drained; 30.00 ml spring onions finely chopped; 10.00 ml fresh coriander and parsley; 2.00 handfuls rocket

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Ingredients (13)

Dressing: garlic cloves, crushed

5.00 ml	paprika
10.00 ml	cumin — ground
5.00 ml	fresh chillies — chopped
60.00 ml	lemon juice — fresh
10.00 ml	lemon — zest only
60.00 ml	fresh chillies — 573
2.00 large pinches	sugar — salt, freshly ground black pepper
3.00 kg	butternut — chopped
45.00 ml	fresh chillies — 573
400.00 g	chickpeas — tinned and drained
30.00 ml	spring onions — finely chopped
10.00 ml	fresh coriander — and parsley
2.00 handfuls	rocket

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Method:

Preheat the oven to 200°C.
Dressing Combine all the dressing ingredients in a screw-top jar and shake well.

Salad Place the butternut in a large oven pan and drizzle with the olive oil. Roast until the butternut cubes are just soft but still retain their shape. Allow to cool. Place the chickpeas in a large mixing bowl and pour over half the dressing. Add the herbs and mix well. Add the butternut, rocket and remaining dressing and mix lightly. Spoon into a serving or salad bowl.