Squash & Rocket Salad with Roasted Chickpeas & Feta (V)

We’re almost in May and officially the last month of Autumn in Australia. Though the weather has been absolutely amazing here in Sydney, the mornings and evenings definitely have got a ‘bite’ to them now and it’s time for oversize jumpers and cooking hearty, warm dishes.

Squash is in season in March, April & May meaning you can find them at really reasonable prices at your local farmer or farmer’s markets.

I love cooking with squash & pumpkin which resembles each other a lot! It’s perfect in salads, soups, stews, desserts – you name it!

This salad is delicious for either lunch or dinner, and if you’re a vegan you can leave out the Danish Feta as all other ingredients are 100% vegan.

Serves 1.

Ingredients:

• 1 small Gem Squash, de-seeded, cut into 1 cm thick ‘moon’ angle.
• 1 handful rocket leaves
• 1/4 cup cooked lentils
• 5 red onion slices, cut into halves
• 2 cm piece of Danish Feta, crumbled (leave out if you’re vegan)
• 1 can chickpeas
• Paprika
• Olive Oil
• Salt & Pepper
• Dressing: 1 tbsp olive oil, 2 tbsp apple cider vinegar, 1/4 tbsp vegan dijon mustard, squeeze of 1/4 lemon, salt & pepper.

1. Heat the oven to 200 degrees. On a baking tray place drained chickpeas and sprinkle with paprika, salt & pepper and a drizzle of olive oil. Coat well and place in oven. Roasting for 10 mins, then turning the chickpeas and roast for a further 10-15 minutes. Be careful they don’t burn but they need to be crunchy.
2. Steam the gem-squash until slightly softer then place a skillet on the stove and heat to high heat with a bit of coconut oil. Place the gem squash and cook until golden in colour.
3. In a large mixing bowl, place the rocket, lentils, red onion slices & danish feta.
4. To make the dressing; combine all the ingredients and shake well in a closed jar.
5. Add the gem squash to the salad mix and pour the dressing on top. Toss well and pop a handful of the roasted chickpeas on top and serve.