chicken & squash salad

Ingredients

1 butternut squash, halved lengthways, seeds scraped out and reserved

1 tablespoon coriander seeds

1 dried chilli

½ tablespoon dried oregano

sea salt

freshly ground black pepper

olive oil

400 g tinned chickpeas

1 pinch ground cumin

1 lemon

extra virgin olive oil

1 small ciabatta, sliced into ½inch slices

1 clove of garlic, peeled and halved

2 handfuls of rocket, washed and spun-dry

1 soft round lettuce, washed and spun-dry

2 handfuls of higher-welfare roast chicken, shredded

1 small bunch of fresh flat-leaf parsley, leaves picked and roughly chopped

any leftover stuffing

Method

Preheat your oven to 200ºC/400ºF/gas 6. Cut your squash into wedges lengthways and spread out on a baking tray, skin-side down. In a pestle and mortar, bash up the coriander seeds and dried chilli then stir through the oregano and a good pinch of salt and pepper. Drizzle the squash with a good lug of olive oil then sprinkle over your crushed spices. Pop in the oven to roast for 45 minutes until soft and slightly caramelised.

Meanwhile, drain your chickpeas in a sieve and leave to dry on some kitchen paper. Pick your squash seeds from the stringy flesh surrounding them, then wash and pat dry. In a bowl, toss together the dry chickpeas and squash seeds with a lug of olive oil, a little salt and pepper and a good pinch of cumin. Heat another lug of olive oil in a large frying pan and toast your seeds and chickpeas, tossing frequently, until golden. Leave to one side to cool down.

I like to make my dressing in a jam jar - squeeze in the juice of the lemon, add a tiny pinch of salt and pepper then top up with the same amount of extra virgin olive oil. Pop the lid on and give it a good shake to mix it up.

Preheat your griddle over a medium heat and toast your slices of ciabatta until golden. Rub the toasted ciabatta with the cut side of your garlic clove and drizzle with a little olive oil. Smear your leftover stuffing onto the toast.

Place your salad leaves, shredded chicken and most of your seeds and chickpeas in a large bowl. Cut your roasted squash into nice chunks, add these to the bowl and drizzle over the dressing. Toss gently then transfer to a large platter. Scatter with the remaining seeds and chickpeas. Drizzle the ciabatta with a little more extra virgin olive oil, sprinkle over the parsley, and serve with your salad.