Moroccan-spiced veg and kale salad
- 400g can Asda Chickpeas in Water (drained and rinsed)
- 1 butternut squash (skin on), deseeded and cut into cubes
- 2tsp rapeseed oil
- 1tbsp ground coriander
- 1tsp cumin seeds
- 1tsp sumac
- 2tbsp pumpkin seeds
- 200g Good & Balanced Bulgur Wheat (rinsed)
- 1tbsp harissa paste
- 200g kale (washed)
- 1 red chilli (chopped)
Preheat the oven to 200C/180C Fan/Gas 6.
On a large baking tray, toss together the chickpeas, squash, oil, spices and pumpkin seeds. Roast in the preheated oven for 40 mins, shaking the tray halfway through, until the chickpeas are crisp and the butternut squash softens and starts to caramelise at the edges.
Meanwhile, cook the bulgur wheat according to the pack instructions, but mix the harissa paste into the water before adding. Simmer the kale in a pan of boiling water for 1-3 mins until tender, then drain.
Add the kale and bulgur wheat to the roasting tin with the butternut squash and chickpeas. Stir together well, then transfer to a serving dish and garnish with the chopped red chilli.