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Roasted Butternut Squash with Hazelnuts & Chickpeas


1 small butternut squash - peeled, deseeded and sliced

4 tablespoons olive oil

1x400g chickpeas - drained

1 tablespoon harissa

1 small onion - finely chopped

3 cloves garlic - finely chopped

50g blanched hazelnuts

15g parsley - roughly chopped

15g mint - roughly chopped

1 tablespoon lemon juice

1 small pot of hummus - I use Sabra brand

2 tablespoons tahini

Sea salt

Freshly ground black pepper

Toss the slices of butternut squash in 2 tablespoons of the oil, season with salt and pepper, then roast at 200C for around 30 minutes until tender

Spread the hummus over the basse of a serving dish

Heat a tablespoon of oil in a frying pan, when hot, add the drained chickpeas and fry over a high heat, stirring from time to time, until they start to crisp up. Add the harissa and stir that into the chickpeas so they are coated, then tip these over the hummus

Wipe out the frying pan and return to the heat. Add the remaining oil, then add the onion and garlic and reduce the heat to medium. Fry off until softened, then add the hazelnuts and contunue to fry for 4-5 minutes until the nuts start to brown, before adding the herbs and lemon juice

Arrange the butternut over the hummus and chickpeas, drizzle with the tahini, then top with the hazelnut salsa

Serve with warmed flatbreads