This fresh, tasty salad makes a perfect healthy lunch option. Originally featured in Balance magazine.
Serves
4
Prep
40 minutes
Nutrition information
Each 373g serving contains (excludes serving suggestion)
- KCal
- 362
- Carbs
- 33.2g
- Fibre
- 10.3g
- Protein
- 25.8g
- Fat
-
11.7g
(Medium)
- Saturates
-
2.2g
(Low)
- Sugars
-
13.5g
(Low)
- Salt
-
0.5g
(Low)
- Fruit/Veg Portion
- 1
Ingredients
Ingredients
- 1 butternut squash
- 16 pumps 1 cal spray sunflower oil
- 400g can of chickpeas, rinsed
- 2tsp ground cumin
- 20g pumpkin seeds
- 75g bag of washed rocket
- small handful of fresh coriander
- 200g roast chicken breast, shredded
- 1/2 small red onion, cut into wedges
- 100ml low-fat plain yogurt
- 1tbsp tahini
- 1tbsp lemon juice
- 1 small garlic clove, crushed
- 1tbsp chopped fresh mint
Method
Method
You may also like
Total Cook Time (in minutes)
35 mins
Special Diets
Total Cook Time (in minutes)
21 mins
Special Diets
Total Cook Time (in minutes)
26 mins
Special Diets
Total Cook Time (in minutes)
15 mins
Special Diets
Get more tasty recipes by becoming a member
Join us as a member and receive exclusive recipes and healthy eating advice straight to your door with Balance magazine, among many other updates and benefits.
