- 1 butternut squash
- 1 red onion
- 2 garlic cloves
- 2 tsp cumin seeds
- 400g tin of chickpeas
- A handful of flat leaf parsley
- 2 tbsp balsamic vinegar
- 120g feta
- 50g rocket
- 25g chopped hazelnuts
- Sea salt
- Freshly ground pepper
- 3 tbsp olive oil
- 1.
Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim the squash and slice it in half. Scoop out the seeds and slice the squash into small chunks. You don’t need to peel it as the skin is edible, but you can if you prefer. Peel the red onion and cut it into thick wedges.
- 2.
Add the squash and onion to a large roasting tin. Peel and grate the garlic into a small bowl. Add the cumin seeds and 2 tbsp olive oil. Season with salt and pepper and stir together. Spoon the seasoned oil over the veg and turn to coat. Slide into the oven and roast for 40 mins, turning halfway, till the squash is tender and slightly browned at the edges.
- 3.
Meanwhile, drain and rinse the chickpeas and shake them dry. Tip them into a large bowl. Finely chop the parsley leaves and stalks. Add to the bowl.
- 4.
In a small bowl, whisk the balsamic vinegar with 1 tbsp olive oil and some salt and pepper to make a dressing. Set aside.
- 5.
When the squash and onion have roasted, tip them into the bowl of chickpeas. Crumble in the feta and add the rocket and chopped hazelnuts. Drizzle over the balsamic dressing. Fold the salad together, then divide between two plates and serve.
