Chickpea, Butternut Squash, Coriander Salad and Tahini Dressing

• 450g cooked weight chickpeas.
• 1 whole butternut squash diced or 800g prepared weight approx
• 1/2 red onion thinly sliced
• 50g fresh coriander
• 1/2 tsp ground allspice/ cinnamon
• 2 tbsp olive oil
• 1 clove garlic

  For the tahini dressing:

• 1 clove garlic crushed to a paste with salt
• 3 1/2 tbsp lemon juice (approx 2 lemons)
• 4 tbsp tahini paste
• 2 tbsp water
• 2 tbsp extra virgin olive oil

1. Preheat oven to 200*C
2. Toss the diced squash in the oil, garlic, all spice & olive oil .season with salt & pepper.
3. Place in tray in oven for 15-25 mins or until fully softened. Remove & cool.
4. If using dried chickpeas, these should be steeped in water overnight, drained & cooked for approx 1 hour on a rapid boil.
5. To make the tahini dressing mix the crushed garlic with the lemon juice & add the tahini. Thin it out with the water & olive oil & check the seasoning. There should be a good balance between the nutty tahini & the sharp lemon juice.
6. To assemble the salad place the squash & chickpeas in a bowl. Add in the sliced onion & fresh coriander & toss in the dressing.

A huge thank you to @orla_mcandrew_catering_events for the recipe.