Roasted Squash, Kale & Chickpea Salad with a Maple-tahini Dressing (vg)

Serves: 4 

Prep time: 15 minutes 

Cooking time: 35 minutes 

Ingredients:

For the salad:

1 small butternut squash 

1 large red onion 

400g chickpeas (1 can)

1 lemon 

2 tbsp olive oil + extra for drizzling

2 tsp smoked paprika 

1 tsp cayenne 

1 tsp dried sage 

125g pearl barley

200g kale, roughly chopped

100g dried cranberries

70g walnuts, roughly chopped 

For the dressing:

3 tbsp tahini 

1 tbsp apple cider / white wine vinegar 

1 tsp maple syrup 

3 tbsp warm water, add more as needed 

salt & pepper 

Method:

• Preheat oven to 190°C. 

• Peel and chop your squash into thin slices about 1cm thick; first slicing the squash in half vertically and then horizontally into slices. 

• Transfer the slices to a large baking tray, and add 1 tbsp of olive oil, 1 tsp smoked paprika, 1/2 tsp cayenne pepper, 1 tsp of sage, salt & pepper. Toss to coat evenly and roast in oven for approx. 35 minutes until cooked through and slightly browned. Slice the red onion in to thin wedges Once the squash has cooked for 15 minutes add the onion to the baking tray with the squash. Season with a little extra oil, salt, pepper & spices, toss to coat, and return to the oven. Turn occasionally to cook evenly.  

• Meanwhile, rinse the pearl barley in cold water and cook in boiling water for approx. 30 minutes until tender. Once cooked, rinse with boiling water to remove excess starch.

• Drain and rinse the chickpeas, and place them in a separate small baking tray. Grate the zest of the lemon directly on to the chickpeas. Season with 1 tsp of smoked paprika, 1/2 tsp cayenne pepper, salt, pepper & a tbsp of olive oil. Toss to coat. Transfer to the oven and bake for 20 minutes. After 20 minutes, add the kale to the chickpeas, drizzle with extra olive oil, spices, salt and pepper and toss to mix. Return to the oven and cook for a further 5 minutes. 

• Now make the salad dressing. Add the tahini, maple syrup and water to a small mixing jug and whisk together with a fork to combine until smooth. You can add more water depending on your preferred consistency. Season with salt & pepper to taste. 

• Once the squash & onions and kale & chickpeas are both cooked, remove both pans from the oven and leave to cool for a couple of minutes. Before emptying all the ingredients into a large mixing bowl. Add the cooked pearl barley, dried cranberries, walnuts, and squeeze the juice of the zested lemon into the bowl. Carefully toss to mix the ingredients together. Serve into shallow bowls and drizzle with the maple-tahini dressing. Enjoy!