• 1 can of chickpeas, well rinsed
  • I medium carrot, finely grated
  • ½ medium butternut squash
  • Cumin
  • Coriander
  • Coconut oil
  • Handful of cherry tomatoes
  • Olive oil spray
  • Mild French mustard
  • Good quality balsamic vinegar
  • 250g cooked beetroot
  • 25g goats cheese

Optional extras

  • Mung beans
  • Green or red lentils
  • Chia seeds
  • Linseeds
  • Cashew butter
  • Carrot or cucumber sliced into batons


  1. Cube the butternut squash, removing the skin and any pith or seeds. Spray with olive oil and lightly season with 1tsp of coriander and cumin. Place in a non-stick baking dish and cook in a preheated oven at 205 degrees for approx. 35-40 mins. Half-way through the cooking time, turn over the pieces and re-season.
  1. In a large bowl, place the chickpeas, carrot and finely sliced cherry tomatoes and mix through. Pour 2tbsp of balsamic vinegar, 1tsp of melted coconut oil and ½ of mustard into a small jar. Shake well and add this dressing to the bowl, stirring well until well-distributed. Add mung beans or lentils if desired.
  1. Thinly slice the beetroot and serve with a sprinkle goat’s cheese and the chia and linseeds.

Optional: Add a drizzle of melted cashew butter for a sweet and creamy garnish. This recipie will serve two people so find a friend to enjoy it with!

By Ciara Landy