warm salad of butternut squash, chickpea and kale
The Circus Gardener's Kitchen
The Circus Gardener's Kitchen
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Ingredients

  • 1 butternut squash, peeled and cut into 2-3cm chunks
  • 200 g kale, tough stems removed, chopped
  • 2 shallots, finely sliced
  • 1 x 400g organic chickpeas, drained and rinsed
  • 4 tbsp extra virgin olive oil
  • ½ tsp sea salt
  • ½ tsp ground black pepper
  • 1 garlic clove, roughly chopped
  • 20 g pine nuts
  • 20 g mixed fresh herbs (I used basil leaves, parsley and oregano)
  • 75 g extra virgin olive oil
  • juice of half a lemon

Instructions

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