This is a perfectly satisfying winter salad, filled with the sweet smoky flavours of roasted paprika butternut and garlic fried chickpeas, served on a bed of leafy kale. It’s a delicious dish, of complementary flavours, with all the healthy benefits.
If the Kale is too bitter for you, massage the leaves with olive oil, lemon juice, salt, and pepper and allow to stand whilst the butternut is roasting.
4 cups kale washed, stems removed
2 1/2 cups butternut, cut into cubes
1 tin chickpeas drained
2 cloves garlic crushed
3 tbsp olive oil
1 tsp smoked paprika
1 tbsp maple syrup (*Or honey)
3/4 tsp smoked Chilli flakes
3/4 cup snow peas (or sugar-snap peas)
3/4 cup feta cheese crumbled (*optional)
1/2 cup pumpkin seeds
Freshly ground salt and pepper
Place the butternut cubes, two tablespoons olive oil, maple syrup and smoked paprika in a bowl.
Season with freshly ground salt and pepper.
Toss all the ingredients together, then transfer to a baking tray and place in a preheated, 180 degree C oven, for about 20-30min.
Once the butternut is tender when pricked with a fork, remove the tray from the oven and allow to cool.
In the meantime, while waiting for the butternut to roast, heat the rest of the olive oil in a pan and gently fry the garlic for a minute or two, then add the chickpeas. Sprinkle with the smoked chilli flakes and season with freshly ground salt and pepper.
Once the chickpeas are golden, remove them from the heat and allow to cool.
Arrange the washed and trimmed kale in a bowl and tuck the snow peas in between the leaves.
Spoon the cooled chickpeas over, then dot the butternut cubes on top.
Sprinkle with the pumpkin seeds and the crumbled feta.
Serve with a drizzle of balsamic reduction and extra virgin olive oil or a dressing of your choice.
