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Butternut & Chickpea Salad

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Recipe Ingredients

  • 500g butternut, peeled and cut into 3cm cubes
  • ½ tbsp olive oil
  • salt and freshly ground black pepper
  • 2 red peppers, deseeded and cut into 3cm pieces
  • 150g quinoa
  • 2 tbsp low-fat hummus
  • 2 tbsp plain low-fat yoghurt
  • finely grated zest and juice of 1 lemon
  • 400g can chickpeas, drained and rinsed
  • large handful rocket
  • 40g goat’s cheese
  • large handful fresh coriander

Recipe Directions

  1. Preheat oven to 220°C. Put butternut in a roasting tin. Drizzle over oil, season well and toss to coat. Roast for 40 minutes, adding peppers halfway through.
  2. Meanwhile, put quinoa in a medium pot; cover with boiling water. Cook over medium heat for 18 to 20 minutes or until quinoa is tender. Drain well and set aside. In a bowl, mix hummus, yoghurt, lemon juice and seasoning.
  3. Fold quinoa and the hummus mixture into the roasting tin with chickpeas, rocket, cheese, lemon zest and coriander. Check seasoning and serve.

Each serving  About 1 080kJ, 7g fat (2g saturated), 30g carbohydrate (10g total sugars).

Each Serving:


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