This week I've been rustling up a seasonal salad for lunch. It's warm, comforting and makes the most of fruit and vegetables that are at their best this time of year. Adaptable and simple to make - I couldn't resist taking a quick photo and sharing the recipe.
Ingredients, serves two
1 small squash
1/2 large cauliflower
1 large red onion
1 can chickpeas, drained and rinsed
1tsp fennel seeds
Fresh mint leaves
Coconut oil, melted
Juice of half a lemon
Salt and pepper
Preheat the oven to 200C. Cut the squash into wedges and separate the cauliflower into small florets. Place both the squash and cauliflower on a baking tray, drizzle with coconut oil and season with salt and pepper. Roast in the oven for 20-25 minutes.
Heat 1tsp of coconut oil in a frying pan on a low-medium heat. Cut the red onion in half then thinly slice and separate the layers. Add the onion to the pan and gently fry until soft and caramelised. Once the onions are caramelised add the chickpeas, fennel seeds, lemon juice and season with salt and pepper - mix with the onions and allow to fry for a few more minutes to warm the chickpeas.
Place the roasted squash and cauliflower in a salad bowl with the chickpeas and onions - gently combine. Crumble over the feta and scatter with some fresh mint leaves and pomegranate seeds.