This is a delicious main dish in it’s own right, packed with protein from the chickpeas and vitamins (A,C, E & B) and antioxidants from the butternut squash. But it’s also makes a great side dish to serve alongside your favourite roast.

Serves 4

800g butternut squash cut into thin wedges

400g can chickpeas, rinsed,

Low calorie cooking spray

1 tbsp medium curry powder

1 tsp ground cumin

2 red onions, cut into wedges

180g frozen baby peas, blanched

1/3 cup fresh coriander leaves, chopped

Tahini Dressing

1 tablespoons sesame oil

1 tablespoon hulled tahini

1 lime, rind finely grated, juiced

1-2 teaspoons water

1/2 teaspoon Turmeric Ground

1 tsp maple syrup

Preheat oven to 180°C . Make the dressing and put to aside until ready to use.

Combine chickpeas, butternut wedges and onion on a large baking tray. Spray with the cooking spray and sprinkle with half of the curry powder and cumin, season and toss to turn everything over and spray again and sprinkle remaining spices over and season again.

Roast for 25 – 30 minutes or until vegetables are tender inside and have a nice and crispy outside. Cool for 5 minutes.

Add the peas to tray, drizzle with dressing and sprinkle with coriander.