Butternut And Chickpea Salad

Recipe from: 12/15/2005 12:00:00 AM

Ingredients 14
Servings 6
Time 20

Ingredients

  • 3
    cloves
    Dressing: garlic cloves, crushed
  • 5
    ml
    paprika
  • 10
    ml
    ground cumin
  • 5
    ml
    chopped fresh chilli
  • 60
    ml
    fresh lemon juice
  • 10
    ml
    finely grated lemon peel
  • 60
    ml
    olive oil
  • 2
    large pinches
    sugar salt and freshly ground black pepper
  • 3
    kg
    butternut, peeled and cut into walnut-size pieces
  • 45
    ml
    olive oil
  • 400
    g
    chickpeas, drained
  • 30
    ml
    finely chopped spring onions, fresh
  • 10
    ml
    coriander and parsley
  • 2
    handfuls
    fresh rocket
 

Method

20
 
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.

 

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