Roasted Chickpea and honey glazed butternut salad


    Chickpeas, drained, rinsed

    500 g

    Maggi No oil Dressing Italian

    30 ml

    Butternut, peeled and cubed

    1400 g

    Oil, olive, extra virgin

    40 g

    Salt, fine

    5 g

    Pepper, black, fine

    2 g

    Cinnamon, fine

    5 g

    Maggi Chilli Sauce

    20 ml


    60 ml

    Rocket, fresh

    30 g

    Feta, Danish

    300 g

    Pumpkin seeds, toasted

    30 ml



    1. Pre-heat the oven to 200 ̊C, using a clean towel dry the chickpeas well.
    2. In a small bowl combine the chickpeas and no oil dressing and mix well.
    3. Spread out on a baking sheet in a single layer.
    4. Bake for 15-18 minutes until the chickpeas start to crisp up. Transfer to a clean bowl and set aside.
    5. In a separate bowl combine the butternut, olive oil, salt, pepper, cinnamon, Maggi Chilli Sauce and honey. Stir well to coat the butternut.
    6. Spread the butternut on the same baking sheet. Reduce the oven temperature to 180 ̊C and place the butternut in the oven.
    7. Roast for 20-25 minutes until the butternut is tender.
    8. Allow the butternut to cool for 10 minutes.
    9. In a serving bowl toss together the rocket, butternut and chickpeas.
    10. Top with feta and toasted pumpkin seeds.