Butternut salad with pea and goat’s cheese dip | Tesco Real Food
This roasted butternut squash and chickpea salad makes a great packed lunch, served with a creamy pea dip. For more Lunch recipes, head to Tesco Real Food.
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Cooking tools:
- Blender
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Saucepan
- Mixing bowl
- Whisk
- Measuring spoon
- Serving bowl
Ingredients
- 100g frozen butternut squash pieces
- 40g red onion, finely sliced
- ½ lemon, juiced
- 1 tsp sugar
- 1 x 210g tin chickpeas, drained
- 5g mint, torn
- 2 tsp pumpkin seeds, toasted
- 75g frozen peas
- 40g soft goat's cheese
- 2 tsp extra-virgin olive oil
- 3 breadsticks, halved
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