Roasted Butternut Salad with Chick Peas & Spring Onion



  • 30 ml (2 T) lemon juice
  • 30 ml (2 T) olive oil
  • 30 ml (2 T) Rhodes Chick Pea Hummus
  • 30 – 65 ml (2 T – ¼ C) water


  • 500 g peeled butternut
  • 30 ml (2 T) olive oil
  • salt and freshly ground black pepper
  • 1 x 410 g can Rhodes Chick Peas, drained
  • 2 spring onions, sliced

To serve: butter lettuce, fresh basil leaves, pea shoots


  1. To prepare the dressing, combine the lemon juice, olive oil and Rhodes Chick Pea Hummus in a bowl.
  2. Whisk until well blended.
  3. Add the water, a little at a time, until the dressing is pourable.
  4. Chop the butternut into evenly sized cubes.
  5. Place in a roasting dish and add the olive oil and salt and pepper.
  6. Toss well to combine.
  7. Roast the butternut in an oven preheated to 180˚C for 25 minutes or until the butternut is just tender.
  8. Cool.
  9. Lightly toss the butternut, Rhodes Chick Peas and spring onions together.
  10. To serve: arrange the butter lettuce leaves on a salad plate and top with the butternut and chickpeas. Drizzle over the dressing and finish with the fresh herb leaves.


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