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Serves: 2<br />
Ingredients<br />
4–6 wedges roast butternut<br />
squash<br />
1 can chickpeas, drained<br />
2 handfuls baby spinach<br />
Small handful almonds<br />
4–6 tbsp natural yoghurt<br />
Method<br />
1. If <strong>the</strong> squash is cold, warm<br />
in <strong>the</strong> oven (200°C/400°F for<br />
10 minutes) or heat with a<br />
little oil in a frying pan.<br />
2. Add chickpeas and allow to<br />
warm for a few minutes.<br />
3. Divide baby spinach on<br />
two plates. Top with warm<br />
chickpeas and squash.<br />
4. Season yoghurt generously<br />
with salt and pepper and<br />
drizzle over <strong>the</strong> salad. Top<br />
with almonds.<br />
Variations<br />
Dairy-free/vegan: make a tahini dressing instead using 2 tbsp each<br />
tahini, lemon juice, water and olive oil.<br />
Don’t have any roast squash?: replace with o<strong>the</strong>r roast veg OR some<br />
roast red capsicum (bell peppers). Or finely sliced fresh red capsicum<br />
(bell peppers).<br />
Nut-free: just skip <strong>the</strong> almonds or replace with a handful of toasted<br />
sourdough breadcrumbs.<br />
Chickpea alternatives: any cooked or canned legumes are good<br />
here. Try cannellini beans or lentils. Puy or French-style lentils are<br />
particularly lovely. Or just double <strong>the</strong> roast squash and forget about<br />
<strong>the</strong> chickpeas.<br />
Photo: Jules Clancy<br />
22<br />
Warm salad<br />
of chickpeas<br />
and butternut<br />
squash<br />
JuLES CLaNCy — THE SToNE SouP<br />
WWW.THESToNESouP.CoM
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