Roasted Butternut Squash and Chickpea Salad

(Lil tip: Get a long expiry salad bag so that it’ll last you 4-5 days throughout the week. Lift up the trays in the store and grab the ones hardest to reach)

*Preheat your oven to 180°C*

• Roughly chop the butternut squash into bite size pieces, leaving the skin on and removing the seeds.
• Add the chopped squash to a baking tray with 2 tbsp olive oil, 1 tbsp of all seasoning and 1 tbsp of honey. The all seasoning generally has salt in it so no need to season at this stage.
• Massage with your hands to coat all the pieces and pop in the oven for 40 minutes.
• Add the drained chickpeas after 20 minutes and shake the tray so that the seasoning and oil coats the chickpeas.

When the timers up, remove from the oven and divide the batch into four lunch containers and pop in the fridge once cooled.

On the day of eating, add a handful of salad and sprinkle of feta. The squash and chickpeas will hold enough moisture so that you don’t have to add any extra oil on the day.