• 1 butternut squash
  • 1 kcal spray olive oil
  • 14 oz can of chickpeas, rinsed
  • 2 teaspoons ground cumin
  • ¼ pumpkin seeds
  • 3 cups of washed rocket
  • small handful of fresh coriander
  • 7 oz roast chicken breast, shredded
  • ½ small red onion, cut into wedges
  • ¼ Greek yoghurt
  • 1 tablespoon tahini
  • 1 tablespoon lemon juice
  • 1 small garlic clove, crushed
  • 1 tablespoon chopped fresh mint


Preheat oven to 375°F. Cut the squash into 8 wedges, discarding the seeds.
Place in a roasting tin, spray with oil, sprinkle the cumin and roast for 10 mins. Add chickpeas and onions and roast for 20 mins, tossing occasionally. Add seeds and cook for 5 mins, then leave to cool.
Arrange the rocket, coriander, chicken, onion, squash and chickpeas on a plate
Blitz remaining ingredients together, except the mint. Stir in the mint, drizzle the dressing and serve.