A delicious wholesome salad, with crunch, spices and sweetness; sometimes you just need that salad to bring balance to your diet, and this one is perfect for the job. With a delicious Coconut mint sauce dressing

300g butternut squash, peeled, deseeded and cut into chunks and/or crescents
1 x 400g can chickpeas, drained and rinsed
2 tbsp paprika
2 tbsp golden syrup
Olive oil, for drizzling
1 red bell pepper, deseeded and cut into chunks
1 x 198g can sweetcorn, drained and rinsed
1 romaine lettuce, leaves separated and chopped
Salt and freshly ground black pepper

For the dressing
250g coconut yoghurt
2 tbsp golden syrup
15g fresh mint leaves, finely chopped

Preheat the oven to 180oC Fan/200oC/Gas 6. Put the squash in a big mixing bowl with the

chickpeas and season with the paprika and salt and black pepper to taste. Add the syrup and a drizzle
of olive oil, then mix to coat. Spread the squash out
in a single layer on a large roasting tray. Spread the chickpeas out on a separate tray. Roast the squash for 30–35 minutes until cooked and caramelised, turning the pieces halfway through, and the chickpeas for 20 minutes. Remove and leave to cool.

Meanwhile, for the chopped salad, put the bell pepper and sweetcorn in a mixing bowl with the lettuce. Season with a likkle salt and pepper and drizzle with olive oil. Toss and mix together, cover and leave in the fridge until ready to serve.

Make the dressing by mixing the yoghurt, syrup and mint together in a small bowl.

In a large serving dish, combine the chopped salad with the cooled roasted squash and chickpeas. Spoon over the dressing and serve.