INGREDIENTS
 1 whole butternut  

1 tin of chickpeas

1/2 a red onion

2 ripe avocados

140g of washed and dried spinach

1 punnet of cherry tomatoes, halved

1 tsp of paprika

2 tsp of cumin seeds

1 tsp of oregano

1 tsp of coriander powder

A sprinkling of rosemary / 4 sprigs of fresh rosemary

4 tbs of olive oil

Salt and Pepper for flavouring

Refrigerate and eat within two days 

METHOD

1. Preheat the oven to 180 degrees C.
2. Remove the skin of the butternut and cut it into small chunks. Place the chunks in a large baking tray. Chop the onion into slices and fit them between the pieces of butternut in the same tray. Drizzle with olive oil (2 tbs) and sprinkle with rosemary (about 3 tsp or 4 sprigs). Mix all together and place in the oven for 25-30 minutes, checking half way through to mix.
3. After 20 minutes, heat up the remaining oil in a large frying pan. Once hot, add the cumin seeds, paprika, oregano and coriander powder. Mix together to avoid burning. Once the cumin seeds are popping, drain the chickpeas and add to the frying pan. After a minute, add the halved cherry tomatoes. Keep mixing regularly. After another minute or two, or once the cherry tomatoes are beginning to shrivel, add in the mixed spinach. At this point, sprinkle a tsp of salt into the frying pan and mix into the ingredients. Keep frying until the spinach has wilted.
4. Remove the butternut and onion from the oven and place in a large serving bowl. Then, empty the ingredients from the frying pan over the butternut. Mix together. Finally, cut the avocados, either into chunks or slices, and add them to the top of the salad. Though this salad doesn’t need a dressing, we recommend a simple drizzle of oil, or a tahini and lemon dressing.
5. Serve and eat straight away