Butternut squash falafel salad

SERVES 4 Prep 30 mins + chilling | Cook 40 mins

● 300g butternut squash

● 2 garlic cloves, unpeeled

● Calorie-controlled cooking spray

● 1 tsp each cumin and coriander seeds

● 1 red onion, finely chopped

● 400g tin chickpeas, drained

● 45g wholemeal breadcrumbs

● Handful fresh flat-leaf parsley, chopped

FOR THE SAUCE:

● Handful each fresh coriander and flat-leaf parsley, chopped ● 2 green finger chillies

● 3 garlic cloves

● ½ tsp each ground coriander and ground cumin

● ½ tbsp white vinegar

● Juice of 1 lemon

● 180g 0% fat natural Greek yogurt

FOR THE SALAD:

● 2 tbsp pomegranate molasses

● Juice of 1 lemon

● 3 large carrots, grated

● 1 red onion, finely sliced

● Handful fresh mint, chopped

1 Preheat oven to 200C/fan 180C/gas mark 6. Make the falafels. Peel and cut squash

into cubes, then put in roasting tin, along with garlic. Mist with cooking spray and season. Roast for 30 mins, then set aside to cool.

2 Meanwhile, dry-fry cumin and coriander seeds in small frying pan for 2 mins until they start to pop. Transfer to spice blender or pestle and mortar. Crush to fine powder.

3 Mist frying pan with cooking spray and fry onion over medium heat for 5 mins.

4 Put roasted squash and chickpeas in food processor and blitz. Transfer to a bowl, add spice mixture, cooked onion, breadcrumbs and parsley, and combine. Shape into 12 patties and chill in fridge for 2 hrs.

5 Meanwhile, make sauce. Blitz ingredients in a food processor with pinch of salt.

6 Mist large non-stick frying pan with cooking spray and cook falafels for 5 mins each side, until cooked through and golden.

7 Make salad: in a bowl, whisk together molasses and lemon juice, then season. Put carrot, red onion and mint in a bowl, drizzle over dressing and toss to combine.

8 To serve, divide salad between plates, top with falafels and spoon over sauce. You can freeze falafels without salad and yogurt.