Warm Roasted Butternut, Piccolo and Chickpea Salad

Servings: Serves 4

Ingredients

Method

1

Preheat the oven to 200°C/180°C (fan)/400°F/Gas 6.

2

Put the butternut squash into a roasting tin and drizzle with olive oil. Roast for 20-25 minutes, until tender. Add the cumin seeds, coriander and chickpeas and cook for 5 more minutes.

3

Meanwhile, arrange the salad leaves and chicory onto serving plates. Make the dressing by whisking the ingredients together.

4

Share the butternut squash mixture between the servings and top with the Piccolo cherry tomatoes. Serve, drizzled with the dressing.

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