Butternut and chickpea salad with sage mayo

3-4 servings Prep: 30 mins, Cooking: 40 mins By Food24
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Ingredients (21)

1 butternut — deseeded and thinly sliced (with the skin on)
fresh chillies — 573
2 garlic — cloves, crushed
1 canned chickpeas — drained (keep the liquid)
chickpea liquid — drained ftom can (aquafaba)
lemon — halved, juice only
7 ml vinegar — apple cider
5 ml dijon mustard
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)
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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

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

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.



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