TODAY’S RECIPE: Butternut, chickpea, feta and pickled radish salad

TASTY salad packed with protein. SERVES 4

Ingredients

2 tbsp olive oil 1 tbsp rose harissa 1 butternut squash, skin on, seeds removed and cut into large wedges 2x400g can chickpeas, drained 2 tbsp sherry vinegar 200g mixed radishes, cut into pieces 80g vegetarian feta, crumbled 1 small pack dill, chopped 2 tbsp pumpkin seeds, toasted

Method

1 Heat the oven to 200c/180c fan/gas 6. Mix the oil with the harissa, then toss with the butternut squash and some seasoning in a large roasting tray. Roast for 30 minutes. Add the chickpeas, toss together, then cook for a further 20 minutes.

2 Meanwhile, heat the sherry vinegar in a saucepan with a large pinch of sugar and salt and 1 tbsp water. Bring to a simmer, then remove from the heat and tip in the radishes. Mix and set aside.

3 Pile the butternut squash and chickpeas on to a platter, mix through most of the feta and dill, then scatter over the pickled radishes and their liquor. Top with the remaining feta, dill and pumpkin seeds.