This was a quick late night attempt at making a healthy lunch for work (granted i ate half there and then just to taste test) and it does make for an easy light vegan friendly dish although a bit of feta or goats cheese wouldnt go amiss or some toasted pine nuts if you like.
Ingredients: 1/2 butternut squash, 1 red pepper, 1 red onion, 2tsp olive oil, 1/2 a can of chickpeas, a bag of rocket leaves, 1tsp rosemary, 1/2tsp thyme, 1tsp balsamic glaze, salt and pepper to taste.
Dice the butternut into cubes (just under thumb sized), toss in a bowl. Cut up the red pepper and onion into similar sized chunks and add. Drizzle on the oil, herbs, salt and pepper. Bake in the oven at 190°C for approx 30 mins. Rinse the chickpeas. Take out the roasted vegetables, mix in the balsamic glaze and chickpeas. Toss…
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