Rukmini Iyer Roast Butternut Squash Salad | Lunchbox Recipe

Ingredients

• 1kg butternut squash, peeled and cut into 1cm cubes
• 1 x 400g tin of chickpeas, rinsed and drained
• 1 red onion, roughly sliced
• 2 cloves of garlic, crushed
• 1 tbsp olive oil
• 1 heaped tsp ground cumin
• 1 tsp sea salt flakes
• 1 tbsp honey
• 1 lemon, juice only
• 1 tbsp extra virgin olive oil
• freshly ground black pepper
• 100g rocket, roughly chopped
• 125g goat’s cheese, crumbled