Recipe for a warm salad of roasted butternut, spicy roasted chickpeas and baby spinach
1 butternut peeled and cubed
15 ml olive oil
salt and black pepper to season
1 can chickpeas drained and dried on paper towel
5 ml ground cinnamon
5 ml ground coriander
pinch chili flakes
drizzle olive oil to roast chickpeas
2 cups baby spinach washed
1 carrot peeled and finely sliced
1/2 purple cabbage shredded
micro greens to serve
Preheat the oven to 200 degrees Celsius.
Arrange the chopped butternut in an oven safe baking tray and drizzle with olive oil.
Season with salt and black pepper and roast until soft for about 35 minutes in hot oven.
After the chickpeas has been drained and dried, transfer them to a cookie tray and season with spices.
Drizzle a little olive oil over the chickpeas and roast in the oven until dark and crunchy.
Arrange the spinach, carrot and cabbage on a salad platter, followed by roasted butternut and chickpeas.
Garnish with microgreens.
Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.