Roasted butternut squash and beetroot add depth of flavour and a burst of color to this delicious salad; chickpeas give it bite and warm Grillies adds a savory edge. Serve as an accompaniment to grilled meats or enjoy on its own - delicious seasonal fare.
21 ozpeeled butternut squash (cut into cubes, seeds removed)
16 ozuncooked beetroots peeled (quartered and steamed for 10 minutes)
2 ozred onion peeled and quartered
0.5 Tspcrushed garlic (optional)
3 Tbspolive oil
0.5 Tspground coriander
8.8 ozGrillies (cut into cubes)
8 oztin chickpeas (drained)
1 Tbspparsley leaves (to serve)
Heat the oven to 400 °F. Place the squash, steamed beetroot, onions and garlic (if used) in a large bowl and mix with the olive oil, coriander, sumac, salt and pepper. Spread the mixture on a foil lined baking tray and roast for 40 minutes, or until tender.
In the last 15 minutes of cooking, place the Grillies in the baking tray with the roasted vegetables. Return the baking tray to the oven and cook for the remaining 15 minutes or until the Grillies is golden.
To serve, combine the vegetables and the Grillies with the chickpeas and garnish with the chopped parsley leaves.
Posted on 06/04/2017 at 03:45 AM