Healthy New Years Recipe's

Chickpea and Roast Vegetable Salad

Prep: 25 mins plus 30 mins standing time

Total cooking time: 40 mins

Serves 4

Ingredients:

• 1 large butternut squash, cut into chunks

• 2 red peppers, halved

• 2 aubergines sliced in half lengthways

• 2 large courgettes sliced in half lengthways

• 2 large red onions, cut into quarters

• Olive oil , for brushing

• 300g tin of chickpeas, rinsed and drained

• 1 tablespoon chopped fresh leaf parsley

Dressing

• 40ml olive oil

• 1tbsp lemon juice

• 1 small garlic clove, crushed,

• 2 tsps chopped fresh thyme

Preparations:

1. Preheat the oven to hot 220 degrees/gas mark 7, brusg a baking tray with oil and spread the vegetables in a single layer over the tray. Brush the vegetables lightly with the olive oil.

2. Bake for 40 mins or until the vegetables are tender and begin to brown slightly on the edges. Remove and set aside to cool. Chop the vegetables into large pieces, then put all the vegetables in a bowl with the chickeas and half the parsley.

3. Whisk together all the dressing ingredients in a bowl. Season, then toss through the vegetables. Set aside for 30 mins to marinate. Spoon into a serving bowl and sprinkle with the rest of the parsley before serving.



Roast Butternut Squash Soup

Prep 20 mins

Total cooking time 55mins

Serves 6

Ingredients:

• 1.25kg Butternut squash, cut into chunks

• 2tbsps olive oil

• 1 onion, chopped

• 2 tsps ground cumin

• 1 carrot, chopped

• 1 celery stick, chopped

• 1 litre vegetable stock

• Fresh finely chopped parsley, for serving

• Ground nutmeg, to garnish

Preparation:

1. Preheat the oven to moderate 180 degrees/Gas 4. Put the squash on a greased baking tray and lightly brush with half the olive oil. Bake for 25mins or until softened and slightly brown on the edges.

2. Heat the remaining oil in a large pan. Cook the onion and cumin for 2 mins over a medium heat, then add the carrot and celery and cook for 3 mins, stirring frequently. Add the squash and the stock. Bring to the boil and then reduce the heat and simmer for 20 mins.

3. Cool a little and then puree in batches in a blender or food processor until smooth. Return the soup to the pan and gently reheat without boiling. Season to taste with salt and black pepper. Serve then sprinkle with the chopped parsley and ground nutmeg.