Butternut, chickpea and feta salad
This winter salad is just one of those recipes that have the perfect mix of sweet (butternut), savory (feta) and acidity (lemon). It works well as a meal on its own. And tastes darn delicious with a roast chicken. Asked to bring a salad to a braai? Look no further. It is a hearty salad, full of nourishing, healthy ingredients – it is packed with fibre, vitamins A and C, magnesium and iron. And heart healthy fats. In short it is just good for you.
1 butternut, peeled and cut into small cubes
2 tins chickpeas
2 red onions, chopped finely
2 red chilies, chopped (optional)
2 bunches spring onions, thinly sliced
1 cup parsley, chopped
1 cup fresh coriander, chopped
3 rounds feta, cubed
Juice of 2 lemons
250 ml olive oil
1 teaspoon honey
4 cloves garlic, crushed
Salt and pepper to taste
Drizzle the butternut cubes with 2 tablespoons of the olive oil and roast in the oven at 180 C for 30 minutes. Remove from the oven and leave to cool.
Heat 80 ml of the oil and sauté onions till soft, add garlic and chili and sauté another 1-2 minutes. Remove from heat and leave to cool.
Drain the chickpeas and place in a bowl.
To the chickpeas, butternut, feta, spring onions, coriander and parsley.
Season to taste, just remember feta is salty.
Add the fried onions, chili and garlic.
Mix the lemon juice, honey and remaining olive oil and toss well.
Please note: Instead of butternut, roasted sweet potato or a mixture of sweet potato and butternut also works really well in this recipe.