This fresh, tasty salad makes a perfect healthy lunch option. Originally featured in Balance magazine.
Serves
4
Prep
40 minutes
Nutritional Information:
Each 373g serving contains (excludes serving suggestion)
- KCal
- 362
- Carbs
- 33.2g
- Fibre
- 10.3g
- Protein
- 25.8g
- Fat
-
11.7g
(Medium)
- Saturates
-
2.2g
(Low)
- Sugars
-
13.5g
(Low)
- Salt
-
0.5g
(Low)
- Fruit/Veg Portion
- 1
Ingredients
Ingredients
- 1 butternut squash
- 16 pumps 1 cal spray sunflower oil
- 400g can of chickpeas, rinsed
- 2tsp ground cumin
- 20g pumpkin seeds
- 75g bag of washed rocket
- small handful of fresh coriander
- 200g roast chicken breast, shredded
- 1/2 small red onion, cut into wedges
- 100ml low-fat plain yogurt
- 1tbsp tahini
- 1tbsp lemon juice
- 1 small garlic clove, crushed
- 1tbsp chopped fresh mint
Method
Method
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