Chickpea, Squash and Spinach Salad with Dukkah Recipe
Serves
4
Ingedients
- 1tsp smoked hot paprika
- 1tbsp extra virgin olive oil
- 400g butternut squash, peeled, seeded and sliced into wedges
- 150g baby spinach leaves, tough stalks trimmed
- 2 avocados, peeled, halved, stoned and cubed
- 400g canned chickpeas, drained and rinsed
- 1 small red onion, diced
- a large handful of coriander leaves
- 2tbsp dukkah (a fragrant Egyptian mix of spices, nuts, seeds and dried chilli flakes)
Lemon and coriander dressing
- 1tsp coriander seeds
- 5tbsp extra virgin olive oil
- finely grated zest and freshly squeezed juice of 1 small lemon
- sea salt and freshly ground black pepper
Method
Preheat the oven to 200°C. Mix the paprika with the oil in a large bowl, season, stir in the squash and turn until evenly coated. Roast the squash in the preheated oven for 30-35 minutes, turning once, until tender and golden.
Meanwhile, to make the dressing, put the coriander seeds in a large, dry frying pan and toast for 2-3 minutes, shaking the pan occasionally, until they smell aromatic and start to colour. Grind using a pestle and mortar to a coarse powder. Transfer the ground coriander seeds to a bowl and mix in the oil and lemon zest and juice. Season and set aside.
Put the spinach in a large serving bowl and add the roasted squash, avocados, chickpeas, red onion and half the fresh coriander. Pour enough of the dressing over to coat and turn gently until combined.
Just before serving, sprinkle the dukkah and the remaining fresh coriander over.
Recipe courtesy of The Salad Bowl by Nicola Graimes, published by Ryland Peters & Small. Photography by Matt Russell
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