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.<\/p>\n

Squash<\/strong> is in season in March, April & May meaning you can find them at really reasonable prices at your local farmer or farmer’s markets.<\/p>\n

I love cooking with squash & pumpkin which resembles each other\u00a0a lot!\u00a0<\/strong>It’s perfect in salads, soups, stews, desserts – you name it!<\/p>\n

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\u00a0100% vegan.<\/strong><\/p>\n

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Serves 1.<\/p>\n

Ingredients:<\/strong><\/p>\n

\n
• 1 small Gem Squash, de-seeded, cut into 1 cm thick ‘moon’ angle.<\/li>\n
• 1 handful rocket leaves<\/li>\n
• 1\/4 cup cooked lentils<\/li>\n
• 5 red onion slices, cut into halves<\/li>\n
• 2 cm piece of Danish Feta, crumbled (leave out if you’re vegan)<\/li>\n
• 1 can chickpeas<\/li>\n
• Paprika<\/li>\n
• Olive Oil<\/li>\n
• Salt & Pepper<\/li>\n
• Dressing:\u00a0<\/strong>1 tbsp olive oil, 2 tbsp apple cider vinegar, 1\/4 tbsp vegan dijon mustard, squeeze of 1\/4 lemon, salt & pepper.<\/li>\n<\/ul>\n
  \n
  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.<\/li>\n
  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.<\/li>\n
  3. In a large mixing bowl, place the rocket, lentils, red onion slices & danish feta.<\/li>\n
  4. To make the dressing; combine all the ingredients and shake well in a closed jar.<\/li>\n
  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.<\/li>\n<\/ol>\n

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