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Photograph of Warm Salad of Roast Butternut Squash, Chickpeas and Broccoli with Red Rice, Spinach and Feta Cheese

Warm Salad of Roast Butternut Squash, Chickpeas and Broccoli with Red Rice, Spinach and Feta Cheese

Autumn is definitely knocking on the door and I have a hankering for roasted vegetables; this wonderful warm salad more than meets the brief. With a kaleidoscope of flavours, textures, nutrients and vegetables, this salad is brought together with a fresh minty, zesty, sweet and spicy dressing.

Serves 4

Course Main Course
Keyword Broccoli, Chickpeas, red rice, roasted butternut squash
Prep Time 15 minutes
Cook Time 45 minutes
Author Susan

Ingredients

Salad:

  • 200g red rice, plus ½ teaspoon salt
  • 1 medium butternut squash, peeled, seeds removed and chopped into small squares roughly 2cm x 2 cm
  • 1 x 400g tin chickpeas, drained, rinsed and dried
  • 1 onion, peeled and chopped
  • 4 cloves of garlic, skin on
  • 3 – 4 tablespoons olive oil
  • 1 teaspoon cumin powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon coriander powder
  • ¼ teaspoon fine salt
  • ¼ teaspoon freshly ground black pepper
  • 200g tender stem broccoli, trimmed and chopped
  • 150g baby spinach, roughly chopped
  • 25g pumpkin seeds
  • 100g crumbled feta cheese

Dressing:

  • 2 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 1 tablespoon runny honey
  • ⅛ – ¼ teaspoon chilli flakes
  • 5g fresh mint, shredded
  • ¼ teaspoon fine salt
  • ¼ teaspoon freshly ground black pepper

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Preheat oven to 200°C/400°F/Gas 6 (fan 180°C) 

  3. Warm Salad: cook the rice in salted water according to packet instructions – normally around 30 – 40 minutes. Drain well when cooked.

  4. Prepare the butternut squash, chickpeas, onion and garlic.

  5. Mix 3 tablespoons olive oil, cumin, smoked paprika, coriander, salt and pepper in a large bowl.

  6. Tip in the squash, chickpeas, onion and garlic and toss thoroughly, ensuring that all the ingredients are covered in the oil and spice mix.

  7. Tip onto 1 or 2 large baking trays, making sure the vegetables are not overcrowded. Cook in the centre of a preheated oven for 20 minutes.

  8. Meanwhile tip the prepared broccoli into the mixing bowl and toss with the remaining olive oil and spice mix. If necessary, add more oil.

  9. After 20 minutes, remove the tray(s) from the oven and stir. Add the broccoli to the tray and pop back in the oven for a further 10 – 15 minutes. How long everything takes to cook will depend on the size of the vegetables and your oven. The vegetables should be cooked through and lightly caramelised.

  10. As everything cooks, shred the spinach and make the dressing.

  11. In a large bowl or cast-iron pan, tip in the rice and all the vegetables from the tray. Add in the shredded spinach and the dressing and stir to mix. Put a lid on for 5 – 10 minutes to allow the spinach to wilt and the vegetables to absorb the flavour of the dressing.

  12. Meanwhile tip the pumpkin seeds onto a clean tray and pop into the preheated oven for 4 - 5 minutes to roast. Remove from the oven and immediately remove from the tray to avoid further cooking.

  13. Serve warm scattered with crumbled feta cheese and roast pumpkin seeds.

Recipe Notes

Equipment:

  • kitchen scales and measuring spoons
  • chopping board and knife
  • saucepan and sieve or colander
  • 2 large baking trays
  • 1 small baking tray
  • jam jar and lid