If you’re bored with the same-old-same-old green side salad or you’ve had enough of sarnies if your lunch box, then this one is for you. It’s easy (only four ingredients!) & lasts for a few days in an air tight container in the fridge. You can either serve it luke warm or cold. Adjust the recipe to your liking. If you love spinach more, then add extra. If you’re a big feta fan, the go for it – chuck more in.
Here’s what you need & how you need to put it together.
butter, feta & chickpea salad, serves 2 as a main meal or 4 as a side salad
1x medium sized butternut
1x (400g) can of chickpeas, drained & rinsed
2x hands full of spinach (chopped) or baby spinach (whole), rinsed well
+/- 100g of feta cheese, broken into chunks
olive oil, balsamic vinegar, salt & freshly ground black pepper to taste
Pre-heat the oven to 180 degrees. Peel, deseed & chop the butternut into chunks. Place on a baking tray (lined with baking paper) & toss with olive oil, salt & pepper. Roast until soft. Remove from the oven & allow to cool down. If you want to serve it luke warm, then don’t worry about the cooling down part.
Mix your drained chick peas, feta cheese, butternut pieces and spinach together in a bowl.
I prefer to use baby spinach, but for this round I went with regular spinach. It’s slightly more chewy, but still works well.
Now drizzle with olive oil, balsamic, salt & pepper & serve with roast chicken, boerewors or on its own as a light meal.