BUTTERNUT SQUASH AND CHICKPEA SALAD

BUTTERNUT SQUASH AND CHICKPEA SALAD

A whole week of revision. On Saturday I have my final Biomedicine exam therefore I have been buried in books and lectures, making notes and tables, drawing pictures. By now I can draw a mean neuron!

When I am this busy it would be easy to eat rubbish, but I can’t and don’t want to do that. When it comes to grabbing a sandwich I get bored very quickly. Even I love hummus there are only so many hummus wraps I can eat. Taking a break to make a quick, nutritions and delicious lunch will only enhance one’s study performance. Another break to take dogs out will clear head and refresh the brain for further info intake.

Enough talking here is the recipe before I get back to infectious diseases and other delights...


butternutsuqashchickpeasala

BUTTERNUT SQUASH AND CHICKPEA SALAD
This can be served hot straight from the oven or at room temperature. Whatever you do wait till you are ready to eat before you add the spinach. T

serves 2 as a main dish salad, 4 as a starter

700g (about 1 and 1/2lb) butternut squash (it was a half of a large one)
2 medium red onions
1 Tbs of olive oil
1 tin of chickpeas (no salt added)
2 tsp sambal oelek
1 Tbs rice vine vinegar
2 tsp brown rice miso
200 g baby spinach leaves

method
  1. First preheat the oven to 200C.
  2. Peel and deseed the butternut squash, cut into larger bite sized pieces.
  3. Peel the onion and cut into chunks (each onion in about 8 pieces)
  4. Put onions, butternut squash and olive oil into a medium size roasting dish, toss together and place in the oven
  5. Roast for 25 min than add the drained chickpeas and roast for 10 more minutes.
  6. In the meantime combine the sambal oelek, vinegar and miso together.
  7. Remove the vegetables and chickpeas from the oven and toss with the dressing. Place on top of spinach leaves and serve.


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