Squash, spinach and chickpea salad

Name: Squash, spinach and chickpea salad
Yield: Serves 4 servin
Cuisine: British
Ingredients: Medium butternut squash (1kg); 2-3 red onions; 2 tbsp olive oil; 1 tbsp red wine vinegar; Salt; Pepper; 4 tsp smoked paprika; 2 x 400g tins of chickpeas; 200 g spinach

Charlie Clegg @charlierbanks

Manchester

Changed a well loved recipe to be vegetarian. Swapped the chorizo for loads of smoked paprika and some extra oil.
Lovely warm salad for autumn or this chilly summer we're having! If you're not #veggie then this also works well with some chorizo. Chop it up small and add at the same time as the chickpeas. Also add less paprika
#vegan #vegetarian #salad #hotsalad #eattherainbow

Charlie Clegg @charlierbanks

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Ingredients

Serves 4 servin

Medium butternut squash (1kg)
2-3red onions
2 tbspolive oil
1 tbspred wine vinegar
Salt
Pepper
4 tspsmoked paprika
2x 400g tins of chickpeas
200 gspinach

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Steps

1

Wash, deseed and roughly chop the squash. Chop the red onions into thick slices. Add these to 1 or 2 roasting tins, ensuring they are in a single layer. Mix with the oil and vinegar, salt, pepper and paprika.
2

Place into a preheated oven (180degC) for 20 mins.
3

Add the chickpea and a little more seasoning if you like and return to the oven for another 20 mins.
4

Scatter the roasted veggies over a bed of washed spinach. Drizzle with a little more olive oil and red vinegar.