Butternut, chickpea, feta & pickled radish salad

This nourishing, tasty salad is full of butternut squash, chickpea, feta, pickled radish and seeds. Packed with protein, it will satisfy hunger pangs

  • Prep:15 mins
    Cook:50 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 370
  • fat 17g
  • saturates 4g
  • carbs 33g
  • sugars 8g
  • fibre 11g
  • protein 16g
  • salt 0.7g


  • 2 tbsp olive oil
  • 1 tbsp rose harissa
  • 1 butternut squash, skin on, seeds removed and cut into large wedges
  • 2 x 400g can chickpeas, drained
  • 2 tbsp sherry vinegar
  • 200g mixed radishes, cut into pieces
  • 80g vegetarian feta, crumbled
  • 1 small pack dill, chopped
  • 2 tbsp pumpkin seeds, toasted


  1. Heat oven to 200C/180C fan/gas 6. Mix the oil with the harissa, then toss with the butternut squash and some seasoning in a large roasting tray. Roast for 30 mins. Add the chickpeas, toss together, then cook for a further 20 mins.

  2. Meanwhile, heat the sherry vinegar in a saucepan with a big pinch of sugar and salt with 1 tbsp water. Bring to a simmer, then remove from the heat and tip in the radishes. Mix and set aside.

  3. Pile the butternut and chickpeas onto a platter, mix through most of the feta and dill, then scatter over the pickled radishes and their liquor. Top with the remaining feta, dill and pumpkin seeds.