Couscous Butternut Squash Chickpea Salad with Pecan and Sage Pesto

Serves 4

For the Roast Veg

1 Medium Butternut squash

1 onion

1 tin of chickpeas net weight 240g

Peel and slice the butternut squash.

Slice the onion. Drain the chickpeas.

Toss in tbsp oil, season and roast at 180C for 20 minutes.

 Couscous

1tsp paprika

1tsp turmeric

1tbsp oil

100g couscous, or quinoa if you prefer

110ml boiling water

2 spring onions

1 large cooked red pepper sliced

4tbsp fresh chopped herbs of choice

4 small radishes sliced

Tip couscous into bowl. Add the turmeric, paprika, oil and stir. Cover with the water and set aside for about ten minutes. If you are replacing with quinoa, add the spices and oil to the dry quinoa and follow the cooking instructions on the pack.

Fluff up with a fork and cool then add the spring onions, herbs and radishes.

Pecan and Sage Pesto

25g pecans

1tbsp oil

3 sage leaves

½ tsp Salt

1tbsp coconut aminos

Add everything to a mortar and pestle to a thick grained paste.

To serve Add a handful of mixed leaves to 4 plates. Top with some couscous, butternut squash mix followed by a sprinkle of the pecan pesto. Drizzle over some oil and serve.

To make an equally delicious non vegan version, add a cooked sliced chicken breast.