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Butternut salad with pea and goat’s cheese dip recipe
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7 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
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
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Energy
2380kj
567kcal
28%
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Fat
28g
40%
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Saturates
9g
45%
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Sugars
15g
17%
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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.
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