Squash, Quinoa and Chickpea Salad with a Chilli Yoghurt Dressing

chickpea-squash-saladI love summer salads that are healthy but also filling. To make this even heartier serve with some grilled halloumi or naan bread, or both!

Ingredients (for 4 people)

For the roasted veg:

1 butternut squash, peeled and chopped into largish chunks
2 carrots, peeled and chopped into largish chunks
1 tsp each: ground cumin; ground coriander; tumeric
2 tbsp olive oil
4 garlic cloves, whole (unpeeled)

For the salad:

200g dried chickpeas, cooked until tender
180g quinoa, cooked according to instructions
1 large bunch of parsley, finely chopped
2 heaped tbsp sunflower seeds, dry fried until popping
3 spring onions, sliced including green parts

For the dressing:

200g greek yoghurt
1 tbsp concentrated lemon juice
1 tbsp chilli oil (or 1 tbsp olive oil and 1/2 tsp chilli powder)
1 tbsp mulburry syrup (or honey if unavailable)
1 tbsp water
1 tsp paprika

Step 1: Toss the veg in the spices and oil, and bake for around 30 mins at 180 degrees C until soft and browning.

Step 2: Combine all the veg with other ingredients, and serve with grilled halloumi if using, and drizzled with the yoghurt dressing.

 

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