BEET­ROOT, SQUASH & COUS­COUS SALAD WITH SPICED CHICK­PEAS

NZ Grower - - NEWS -

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.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.