Coronation Butternut Squash & Chickpea Salad - GF DF SF V Low Fat

Ingredients:
500g plain coconut yogurt
2 dessert spoon curry paste
6 spring onions finely sliced or chopped
1 x dessert spoon mango chutney
1 x 1" root ginger finely grated
2 cloves of garlic
Salt and pepper to taste
600g diced butternut squash
2 x tbs extra virgin rapeseed oil
Salt and pepper to taste
1 x large tin of chickpeas drained approx 240g
1 x ripe mango peeled & diced
150g seedless grapes
1 x handful of parsley, coriander & mint chopped
1 x tin of coconut milk for luxury recipe
(use coconut cream from the top so do not shake before opening)

Oven 180c

Method

• Roll the diced butternut squash in oil & season with salt and pepper, place on a baking sheet & gently roast without browning until tender for approximately 20 minutes, remove from oven & leave to cool.
• In the mean time place the yogurt, curry paste, chopped onion, garlic, mango chutney, coconut cream & root ginger in a mixing bowl, stir until all the ingredients are combined. Adjust seasoning & ideally leave to marinate for an hour.
• Add the diced butternut squash, drained chickpeas, mango, grapes & chopped herbs to the marination.
• This recipe can be served immediately but the flavours certainly improve for being placed in the refrigerator for a few hours or even the next day, so it is a very good dish to prepare in advance.
• This dish can be served as a salad with rice or in a sandwich or wrap.

Milly presented her salad with coconut infused rice.
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The other really beautiful thing about this recipe is that ingredients can be changed to personalise the dish example is preparing it with chicken if you are a meat eater or simply use the dressing on your favourite salad.

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