Spiced roast vege, chickpea and herb salad
Avoiding using a microwave (see why you should, too, here) is much easier during summer than winter. Rather than a fresh salad, all I want is a steaming bowl of soup for lunch each day, but I haven’t yet invested in a good-quality thermos to keep my meals nice and warm. In the meantime, I’ve been making wintry-feeling salads that are still tasty to eat at room temperature. Non-vegans/lactose-free eaters can add in some crumbled feta if desired. Here’s one below that utilises this week’s seasonal vege, butternut squash:
Serves 4
- 400g x potatoes, cubed
- 4 x carrots, peeled and cubed
- 400g x butternut squash, peeled and cubed
- 2 TBSP x olive oil
- 1 tsp x ground cumin
- 1 tsp x ground turmeric
- ¼ tsp x cayenne pepper
- ¼ tsp x garam masala
- 1 cup x chickpeas, soaked overnight
- ½ cup x fresh basil leaves
- ½ cup x fresh mint leaves
Cook the chickpeas in boiling water until tender. Drain and set aside.
Meanwhile, preheat the oven to 180°C. Toss together potatoes and oil in a roasting pan and bake for 15 minutes. Add the carrots and pumpkin to the pan, toss again, then cook for around 45 more minutes or until golden. Leave to cool slightly.
Warm the spices in a dry frying pan over a med-low heat for about a minute, or until the fragrances are released. Pour mix over the cooked chickpeas, add the roast veges and herbs and combine well. Season with salt and pepper, then serve.
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