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| Butternut Salad with Rocket and Chickpeas |
1,3 kg Butternut - peeled and cubed
Himalayan salt and pepper of your choice
Olive oil
150 g fresh Rocket
150 g prepared chickpeas
2 tsp toasted sesame seeds
6 springonions, sliced diagonally
DRESSING:
1 tbsp balsamic vinegar
1tbsp soy sauce
1 garlic glove, finely chopped
1tsp honey
PREPARATION:
Heat the oven to 180ºC. Put the butternut on a baking tray, season with salt and pepper, and drizzle with olive oil. Roast for about 30 - 40 minutes until tender, shaking the tray a couple of times to prevent sticking. Whisk together the dressing ingredients. Put the rocket in a shallow serving bowl and arrange the chickpeas and butternut on top. Pour over the dressing and top with sesame seeds and spring onions. Enjoy!
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