butternut and chickpea salad

Serves: 4

Ingredients:
1 teaspoon ground coriander
1 teaspoon paprika
2 teaspoons dried origanum
1 teaspoon ground cumin
½ teaspoon curry powder
3 tablespoons olive or canola oil
¼ teaspoon salt
2 tablespoons lemon juice
3 tablespoons water
500 g butternut, peeled and cubed
black pepper to taste
1 x 410 g tin chickpeas, drained
1 cup baby spinach
½ cup sundried tomato (chopped finely)
2 tablespoons roasted pumpkin seeds

Method:
preheat oven to 180 ˚c. place spices, half the oil, salt, lemon juice, water and butternut in a large bowl and mix well.
season with black pepper and place in an oven dish. roast for 30 minutes or until butternut is tender. allow to cool. stir in chickpeas.
spoon onto spinach and drizzle with remaining oil. sprinkle over the chopped sundried tomato and pumpkin seeds. enjoy as a salad or serve with oven-baked or roasted fish, chicken or meat.