for 4 people

Squash

1 kg	squash (e.g. Hokkaido incl. skin) cut into approx. 3 cm slices
1 tin	chickpeas (approx. 120 g), rinsed, drained
1	garlic clove, sliced
3 tbsp	olive oil
1 tbsp	liquid blossom honey
1 tsp	hot paprika
½ tsp	salt

Feta dip

400 g	feta
150 g	plain yoghurt
1	lemon, rinsed with hot water, dabbed dry, grated zest and 1 tbsp of juice
¼ tsp	salt
a little	pepper

To serve

3 tbsp	hemp pesto
80 g	dried figs, cut into cubes
40 g	almonds, coarsely chopped

How it's done

Squash

Spread the squash, chickpeas and garlic onto a baking tray lined with baking paper. Drizzle with oil and honey, season, mix.

To roast

Approx. 45 mins. in the centre of an oven preheated to 180°C.

Feta dip

Place the feta in a measuring cup along with all the other ingredients up to and including the pepper, puree.

To serve

Serve the squash and chickpeas on a platter with the feta dip. Drizzle with the hemp pesto, top with the figs and almonds.

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