Roasted Butternut and Chickpea salad

YIELD: Serves 6

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INGREDIENTS

ROASTED BUTTERNUT & BEETROOT

  • 1 large Butternut, sliced into wedges
  • 6 medium Beetroots, peeled & quartered
  • ¼ cup Oil
  • 50 g Veggie Seasoning (04650010)

SPICY AFRICAN ROASTED CHICKPEAS

  • 1 tin Chickpeas, drained
  • 1 Tbsp Oil
  • 17 g (¼ sachet) Spicy African Seasoning (08397017)

METHOD

Preheat an oven to 180°C. Place the butternut and beetroot separately into 2 roasting dishes and drizzle with the oil. Season with half of the Veggie Seasoning. Bake for ± 40 - 50 minutes or until tender. Sprinkle the remaining Veggie Seasoning over to serve. Mix together the chickpeas, oil and Spicy African Seasoning in a roasting dish until chickpeas are well coated. Roast for ± 35 - 40 minutes, tossing the tray halfway through cooking. Leave to cool. Serve the butternut, beetroot and chickpeas with baby spinach and goats cheese as a delicious salad.