Butternut salad with pea and goat’s cheese dip recipe
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
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
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Shop ingredientsEach serving contains
- Energy
- 2380kJ 567.0kcal
- Fat
- 28g
- Saturates
- 9g
- Sugars
- 15g
- Salt
- 2.4g
of the Reference intake
Carbohydrate 57.9gProtein 24.5gFibre 11.7g
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- 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
