recipeName: butternut and chickpea salad
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
steps: 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.
NER: coriander paprika origanum cumin curry powder olive salt lemon juice water butternut black pepper tin chickpeas baby spinach tomato pumpkin seeds