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Butternut salad with pea and goat’s cheese dip recipe

6 ratings

Sweet roasted butternut squash pieces, coupled with protein-rich chickpeas make for a tasty weekday salad. This packs up perfectly for lunch, with a pea and goat's cheese dip and crunchy breadsticks or it can be double or tripled to make an easy weeknight supper. See method

Serves 1
5 mins to prepare and 25 mins to cook
567 calories / serving
Vegetarian

Ingredients

100g frozen butternut squash pieces
40g red onion, finely sliced
½ lemon, juiced
1 tsp sugar
1 x 210g tin chickpeas, drained
5g mint, torn
2 tsp pumpkin seeds, toasted
75g frozen peas
40g soft goat's cheese
2 tsp extra-virgin olive oil
3 breadsticks, halved

If you don't have any butternut squash, try sweet potato

Each serving contains

Energy
2380kj
567kcal 28%
Fat
28g 40%
Saturates
9g 45%
Sugars
15g 17%
Salt
2.4g 40%

of the reference intake
Carbohydrate 57.9g Protein 24.5g Fibre 11.7g

Method

Preheat the oven to gas 7, 220°C, fan 200°C. Roast the butternut squash pieces on an oiled baking tray for 25 mins.
Mix the onion with the lemon juice and sugar. Leave to soften for 15 mins. Add the chickpeas, mint, pumpkin seeds and squash. Transfer to a lunchbox.
For the dip, boil the peas for 5 mins, drain and cool. Blitz with the cheese, olive oil, 1 tbsp water and some seasoning; put in a container. Pack with the breadsticks.

See more Salad recipes