Roasted squash and pepper salad recipe | delicious. magazine

Ingredients

• 1 red and 1 yellow pepper
• 800g butternut squash
• 2 tbsp olive oil
• 2 garlic cloves, chopped
• 1/2 tsp crushed dried chillies
• 130g bag Florette Watercress, Spinach and Rocket salad leaves
• Handful of mixed fresh coriander and mint leaves
• 400g can chickpeas, rinsed and drained
• For the tomato dressing
• 6 sun-dried tomatoes in olive oil, drained and roughly chopped
• 3 tbsp red wine vinegar
• 1 garlic clove
• 1 tbsp balsamic vinegar
• 7 tbsp extra-virgin olive oil
• 1/2 tsp caster sugar
• Pinch of crushed dried chillies