Warm roasted squash, chickpea
| Serves: | 6 |
Ingredients
- sea salt and pepper to taste
- 5 tbsp extra virgin olive oil
- 1/3 cup lemon juice
- 4 tbsp brown sugar
- 1/4 cup white sesame seeds, toasted
- 1 tsp fresh ginger, grated
- 1 log Chevin goats milk cheese with honey, crumbled
- 120 g fresh rocket leaves
- 4 tbsp fresh coriander
- 1/2 red onion finely sliced (soaked in warm water for 5 minutes to soften them)
- 1 can chickpeas, rinsed and patted dry
- salt and freshly ground black pepper
- 1/2 tsp ground cumin
- 2 tbsp butter, melted
- 1 x 800 g bag roasting squash medley
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 180°C.
- Place the squash onto a baking tray, drizzle with the melted butter and season with the cumin, salt and black pepper. Roast for 30 minutes until the vegetables are soft.
- To make the dressing, combine all the ingredients, season and mix well.
- Lightly toss the warm roasted squash, chickpeas, red onion, coriander and goat’s cheese with the rocket leaves.
- Drizzle over the dressing and serve warm with toasted pita breads.
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