Roasted Butternut & Chickpea Salad With Coconut Mint Dressing

Roasted Butternut & Chickpea Salad With Coconut Mint Dressing

A delicious wholesome salad, with crunch, spices and sweetness – sometimes you just need to bring some balance back into your diet, and this one does the job. The butternut squash and spiced chickpeas provide that added flavour to keep you fuller for longer too. Plus, the coconut mint sauce makes it extra satisfying.
Photography: ©MATT RUSSELL
Total Time
1 Hour
300g butternut squash, peeled, deseeded and cut into chunks and/or crescents
1 x 400g can chickpeas, drained and rinsed
2 tbsp paprika
2 tbsp golden syrup
Olive oil, for drizzling
1 red bell pepper, deseeded and cut into chunks
1 x 198g can sweetcorn, drained and rinsed
1 romaine lettuce, leaves separated and chopped
Salt and freshly ground black pepper
For the dressing
250g coconut yoghurt
2 tbsp golden syrup
15g fresh mint leaves, finely chopped
Step 1

Preheat the oven to 180.C Fan/200.C/Gas 6.

Step 2

Put the squash in a big mixing bowl with the
chickpeas and season with the paprika and salt and
black pepper to taste. Add the syrup and a drizzle
of olive oil, then mix to coat. Spread the squash out
in a single layer on a large roasting tray. Spread the
chickpeas out on a separate tray. Roast the squash
for 30–35 minutes until cooked and caramelised,
turning the pieces halfway through, and the chickpeas
for 20 minutes. Remove and leave to cool.

Step 3

Meanwhile, for the chopped salad, put the bell
pepper and sweetcorn in a mixing bowl with the lettuce.

Step 4

Season with a likkle salt and pepper and drizzle with
olive oil. Toss and mix together, cover and leave in the
fridge until ready to serve.

Step 5

Make the dressing by mixing the yoghurt, syrup
and mint together in a small bowl.

Step 6

In a large serving dish, combine the chopped salad
with the cooled roasted squash and chickpeas. Spoon
over the dressing and serve.

Extract taken from Natural Flava: Quick and Easy Plant-Based Caribbean Recipes by Craig and Shaun McAnuff (Bloomsbury, £22). Photography © Matt Russell. 

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