Autumn Chopped Salad With Crispy Chickpeas, Butternut Squash & Figs
Ingredients
For the Chickpeas
For the Squash
For the Dressing
Directions
- 1
Preheat the oven to 200°C Fan. Chop the squash into 1cm cubes & place onto a large roasting tray. Drizzle generously with olive oil, a good pinch of salt & the spices & toss to coat. Cook in the oven for 25-30 minutes until slightly caramelised. Set aside to cool.
- 2
Drain & rinse the chickpeas & place onto a tea towel to rub dry. Place onto a large roasting tray, drizzle generously with olive oil, a good pinch of salt & the spices & toss to coat. Cook for 20 minutes or until crispy & golden. Set aside to cool.
- 3
Toast the coriander seeds in a dry frying pan over a low heat until fragrant. Allow them to cool slightly then crush with a pestle & mortar & set aside. If you don’t have a pestle & mortar, you can use the spice jar & bowl to do this or just use 1 teaspoon of ground coriander. Add the coriander seeds along with the rest of the dressing ingredients to a jar & shake to combine.
- 4
Roughly chop the spinach & mint, tossing together in a large bowl. Layer the salads into containers starting with the spinach & mint, squash, chickpeas, chicken, figs & pecans. Take the dressing with you & pour over when it’s time for lunch. The dressing will keep out of the fridge for up to 5 days.
