BEETROOT, SQUASH & COUSCOUS SALAD WITH SPICED CHICKPEAS
400g can chickpeas, rinsed and drained
2 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon cinnamon
1 TEASPOON CHILLI flAKES
½ LeaderBrand squash, seeds removed, cut into chunks ½ cup mixed seeds (like sesame, poppy, chia) 1 tablespoon liquid honey
2 cups (400g) instant couscous
1 lemon, zest and juice
2 x packs LeaderBrand Beetroot, quartered
1 cup fresh mint leaves to serve
1 cup Greek yoghurt to serve
Preheat oven to 200°C. Spray a large oven tray with oil.
In a bowl, combine chickpeas, oil, cumin, cinnamon and chilli flAKES THEN SPREAD THE MIXTURE OVER HALF THE TRAY AND PLACE THE SQUASH CHUNKS ON THE OTHER HALF. SPRAY SQUASH WITH OIL AND SEASON TO TASTE. BAKE FOR 10 MINUTES.
Sprinkle chickpeas with seeds and drizzle with honey. Return TO OVEN FOR A FURTHER 5TO 10 MINUTES UNTIL SQUASH IS TENDER AND chickpeas are golden.
MEANWHILE, PREPARE COUSCOUS FOLLOWING PACKET INSTRUCTIONS, flUff WITH A FORK TO SEPARATE GRAINS AND STIR THROUGH LEMON ZEST AND JUICE. In a large bowl, gently toss couscous with chickpeas, squash and beetroot. Season to taste. Scatter with mint to serve and accompany with yoghurt.