Butternut squash, chickpea, feta and pickled radish salad

• olive oil↗2 tbsp tbsp
• rose harissa1 tbsp tbsp
• butternut squash↗1

  skin left on, seeds removed and cut into large wedges

• chickpeas↗2 x 400g can

  drained

• sherry vinegar↗2 tbsp tbsp
• mixed radishes↗200g g

  cut into pieces

• vegetarian feta↗80g g

  crumbles

• dill↗1 small pack

  chopped

• pumpkin seeds↗2 tbsp tbsp

  toasted

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C/180 °C convection/gas 6. Mix olive oil with rose harissa, then combine with the butternut squash and season lightly in a large roasting tin. Roast for 30 minutes. Add the chickpeas, stir, and cook for another 20 minutes.

2. 2

   Meanwhile, heat the sherry vinegar in a saucepan with a pinch of sugar and salt, add 1 tbsp water. Bring to a gentle boil, then remove from heat and add the radishes. Stir and set aside.

3. 3

   Arrange the squash and chickpeas on a platter, mix with most of the feta and dill, then scatter the pickled radishes together with their brine. Sprinkle the remaining feta, dill, and pumpkin seeds on top.