Roast butternut squash with chickpeas and feta recipe
Butternut squash is roasted and served mixed with freekeh, chickpeas and feta cheese in this hearty winter salad
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Colander
- Saucepan
- Spoon
- Serving bowl
Ingredients
- 1 butternut squash (approximately 1kg)
- 4 tbsp extra-virgin olive oil
- 100g baby leaf spinach
- 1 x 400g tin chickpeas, rinsed and drained
- 1 x 250g pack of ready-to-eat freekeh
- 2 tbsp lemon juice
- 120g vegetarian feta, coarsely crumbled
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