Squash and Chickpea Roast with Herb Dressing

Name: Squash and Chickpea Roast with Herb Dressing
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: Serves: 4
Ingredients: 12 cherry tomatoes; 1 butternut squash, peeled, cut into large bite-sized chunks; 2 red onions, each cut into 8 wedges; 4 handfuls of rocket/arugula leaves; sea salt and freshly ground black pepper; 125 g /4½ oz rindless goats’ cheese or dairy-free alternative, crumbled; juice and finely grated zest of 1 large unwaxed lemon; 125 g /4½ oz/1 cup drained tinned chickpeas or cooked dried chickpeas; 1 handful of coriander/cilantro leaves, chopped; 6 tbsp extra virgin olive oil; 3 heaped tsp harissa; 3 garlic cloves, left whole; 1 handful of parsley leaves, chopped

Preparation info

Serves:
4

Difficulty
Easy
Ready in
1 hr 15

Appears in

The Thrifty Veggie

By Nicola Graimes

Published 2021

About

A healthy meal in one roasting tin — what’s not to like! The roasted vegetables and chickpeas are topped with a lemony herb dressing, goats’ cheese and rocket/arugula before serving.

Ingredients

6 tbsp extra virgin olive oil
3 heaped tsp harissa
1 b

Gluten-free
Vegetarian

Method

Preheat the oven to 200°C/400°F/Gas 6. Mix together 3 tablespoons of the oil and the harissa in a large mixing bowl. Season with salt and pepper. Add the squash, onions