Moroccan Roasted Chickpea and Butternut Squash Salad

Moroccan Roasted Chickpea and Butternut Squash Salad

Serve- 4-6

Prep time - 10 mins

Cook time- 30 mins


150g spinach

1 large sweet potato 

400g tin chickpeas, drained

150g goat’s cheese 

2 tbsp olive oil

1 tsp Amboora Smoky Ras El Hanout

Juice from half a lemon

2 tsp honey

2 tsp soy sauce


  1. Preheat the oven to 200C / 180C fan. Line two baking trays with parchment or foil and add the chickpeas to one tray. Peel the sweet potato, cut into cubes and place on the other tray. Drizzle both with olive oil, season and roast for 30 minutes.
  2. Next, make your dressing by combining the honey, soy sauce and olive oil and the ras el hanout.
  3. Remove the chickpeas and sweet potato from the oven. Add to a bowl with the spinach and stir through the dressing.
  4. Crumble over the goat's cheese and add a squeeze of lemon juice. Enjoy!