Roasted Chickpea and honey glazed butternut salad

Name: Roasted Chickpea and honey glazed butternut salad
Prep time: 25 s
Cook time: 45 s
Total time: 83 s
Yield: 10
Ingredients: Chickpeas drained rinsed(500 g); Maggi No oil Dressing Italian(30 ml); Butternut peeled and cubed(1400 g); Oil olive extra virgin(40 ml); Rocket fresh(30 g); Honey(60 ml); Feta Danish(300 g); Pumpkin seeds toasted

Easy Dificultad
83 min Prep
10 Serves

278 kcal

Description

Ingredients

Chickpeas, drained, rinsed(500 g)

Maggi No oil Dressing Italian(30 ml)

Butternut, peeled and cubed(1400 g)

Oil, olive, extra virgin(40 ml)

Rocket, fresh(30 g)

Honey(60 ml)

Feta, Danish(300 g)

Pumpkin seeds, toasted

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Lets Cook

Pre-heat oven

Pre-heat the oven to 200˚C. Using a clean towel dry the chickpeas well.

Chickpeas and dressing

In a small bowl combine the chickpeas and no oil dressing and mix well.

Spread out

Spread out on a baking sheet in a single layer

Bake

Bake for 15-18 minutes until the chickpeas start to crisp up. Transfer to a clean bowl and set aside.

In a separate bowl combine the butternut, olive oil, salt, pepper, cinnamon, Maggi Chili Sauce and honey. Stir well to coat the butternut.

Butternut

Spread the butternut on the same baking sheet. Reduce the oven temperature to 180˚C and place the butternut in the oven

Roast

Roast for 20-25 minutes until the butternut is tender

Cooling

Allow the butternut to cool for 10 minutes.

Rocket, butternut and chickpeas

In a serving bowl toss together the rocket, butternut and chickpeas

Top and serve

Top with feta and toasted pumpkin seeds.

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