Warm squash, red onion & chickpea salad
1 whole, small
Calorie controlled cooking spray
1 tablespoon(s), level, use middle easter Baharat mixed spice
1 small, thinly sliced
1 teaspoon(s), level
½ teaspoon(s), level
Freshly squeezed orange juice
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Mist the squash with the cooking spray, then toss with the baharat so it’s evenly coated.
- Spread the squash out evenly on a baking tray and roast for 20 minutes. Turn the wedges over, then roast for another 15 minutes, or until the butternut squash is tender. Remove from the oven.
- Meanwhile, for the dressing, put all the ingredients in a small, clean jar, then season with salt and freshly ground black pepper. Put the lid on and shake the jar until combined. Chill until needed.
- When ready to serve, put the spinach, onion, chickpeas and coriander in a bowl. Toss with the dressing. Top with the roasted squash and garnish with the extra coriander.