Name: Butternut and chickpea salad with sage mayo
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 3-4 servings
Cuisine: Cooking Method
Ingredients: 1 butternut deseeded and thinly sliced (with the skin on); salt; fresh chillies 573; 2 garlic cloves, crushed; 1 canned chickpeas drained (keep the liquid); paprika; mayonnaise; chickpea liquid drained ftom can (aquafaba); lemon halved, juice only; 7 ml vinegar apple cider; 5 ml Dijon mustard; salt; 250 ml canola oil; 1 garlic clove crushed to a paste; 20 ml fresh sage chopped; 200 g baby spinach optional; 2 spring onion chopped; 1 carrot cut into ribbons (optional); 1 celery sticks cut into matchsticks; radishes sliced (optional); rocket

Recipe Disclaimer

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Ingredients (21)

1	butternut — deseeded and thinly sliced (with the skin on)
	salt
	fresh chillies — 573
2	garlic — cloves, crushed
1	canned chickpeas — drained (keep the liquid)
	paprika
	mayonnaise
	chickpea liquid — drained ftom can (aquafaba)
	lemon — halved, juice only
7 ml	vinegar — apple cider
5 ml	Dijon mustard
	salt
250 ml	canola oil
1	garlic clove — crushed to a paste
20 ml	fresh sage — chopped

SALAD

200 g	baby spinach — optional
2	spring onion — chopped
1	carrot — cut into ribbons (optional)
1	celery sticks — cut into matchsticks
	radishes — sliced (optional)

TO FINISH

rocket

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Method:

Preheat
the oven to 200°C

1. Arrange the butternut on a baking
sheet and season with salt. Mix the olive oil and garlic and pour over the
butternut.

2. Liberally
season the chickpeas with paprika, sprinkle a little olive oil over and spread
out on a separate baking sheet.

3. Put both
baking sheets in the oven and roast for about 30-40 minutes or until the
butternut is done but not mushy and the chickpeas are crunchy.

4. Mayo: Put
the aquafaba in a long, narrow jug and whisk with a stick blender until white
and frothy.

5. Add the
lemon juice, vine-gar, mustard and a little salt and use the stick blender to
blend well. Slowly add the oil, blending on the highest setting. After a few
minutes a thick, creamy mayonnaise should form. Add the garlic and sage and blend
well.

6. Salad: Arrange
the spinach (if using) on a platter and the butternut on top. Sprinkle the rest
of the fresh ingredients over.

7. To finish: Spoon mayonnaise over
and sprinkle the roasted chickpeas on top. Garnish with rocket.