Moroccan Spiced Chickpea & Roasted Butternut Squash Salad


Serves 2

  • 1 Butternut Squash
  • 1 Bag of Rocket
  • 400g of Chickpeas
  • 1/2 Jar of Sundried Tomatoes
  • 1/2 Lemon
  • 1 tsp Olive Oil
  • Handful of Coriander
  • 1 tsp Cayenne Pepper
  • 1 tsp of Cumin
  • Pinch of Chilli
  • Black Pepper


  • 1. Preheat the oven to 200 degrees. Peel and chop the squash. Add them to a baking tray with a drizzle of olive oil and a pinch of chilli then place the tray in the oven to roast for 30-40 minutes!
    2. Drain the chickpeas. To a pan add a tsp of oil, the cumin and cayenne pepper. Let that heat for a moment then add the chickpeas and coriander. Stir through and cook for 5 minutes.
    3. Place the rocket in your dish, add the sundried tomatoes, followed by the chickpeas. Then add the butternut squash once roasted.
    4. Squeeze the lemon all over and a bit of black pepper.
    5. Enjoy!