Updated: Jun 6, 2018
This is possibly one of the loveliest salads. It is truly beautiful and filling too. It's a brilliant alternative to adding meat like chicken, though I do like to add proscuttio to this recipe.
1 butternut squash
3 tbsp olive oil
1 tbsp cumin seeds, roasted and ground
3 cloves of garlic, thinly sliced
4 spring onions, sliced
2 tbsp lemon juice
2 tbsp toasted seeds (I used sunflower, linseed and sesame)
4 slices proscuttio
Method for salad:
Cut the squash in half and scoop out the seeds. Then cut each half into 4 wedges.
Coat with a tablespoon of olive oil and rub with the ground cumin, salt and pepper.
Place on a baking tray and cook for min 30 minutes, turning halfway through.
Heat the other two tablespoons of olive oil in a frying pan. Fry the garlic and spring onions. Drain through a sieve, retaining the oil.
Arrange the squash wedges on a serving plate with the rocket.
Tear up the proscuttio and scatter over the salad.
Stir the oil (plus the oil saved from onions and garlic) and lemon into the hummus and drizzle over the salad. Sprinkle with the garlic and onion then sprinkle with the toasted seeds.
Method for chickpeas:
Drain and rinse the chickpeas and dry off with kitchen paper
Add chickpeas to a baking tray and drizzle with 2 tablespoons of olive oil, a good sprinkling of ground cumin and salt & pepper
Bake in oven on 200 degrees for 30 mins, shaking every 10 mins so they don't pop!
Once cooled scatter over the rocket salad