Recipe from Anna’s Family Kitchen.
INGREDIENTS:-
380g diced butternut squash
½ tsp ground cumin
½ tsp ground coriander
1 tsp salt
2 tbsp olive oil
150g cooked beetroot, diced
150g kale, stalks removed and rinsed
400g chickpeas
125g goats cheese – I used
@bettinegoatscheese – it’s mild and delicious
6 spring onions sliced
3 tbsp pumpkin seeds
Zest of half an orange
For the dressing, mix together:
3 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
Juice of ½ an orange
METHOD:-
Lay the squash on a baking tray. Sprinkle over the cumin, coriander, ½ tsp salt and drizzle with 1 tbsp olive oil.
Roast for 20 minutes at 170 fan.
Take out the squash and turn the oven down to 150 fan. Lay the kale leaves onto a baking tray, sprinkle over ½ tsp salt and drizzle with 1 tbsp olive oil.
Roast the kale for 6 minutes.
Load all the salad ingredients onto a platter or into a large bowl. Top with the goats cheese, grate over the orange zest and then finish with dressing.
