This salad works well on its own but also makes a great side for grilled meat or fish. It holds up in the fridge, making it ideal for lunches or make-ahead meals. Serve it chilled or at room temperature and finish with crunchy chickpeas just before eating for the best texture. Recipe compliments of Instant Pot.

Ingredients

Salad

• 1 x 400 g tin chickpeas, drained and dried
• 1 small butternut, peeled and cubed
• 2 tbsp olive oil
• Seasoning salt of choice
• 1 to 1½ cups cooked quinoa
• ½ red onion, finely chopped
• 3 tbsp red wine vinegar
• 70 g baby spinach, chopped
• 130 g cucumber, chopped
• 1 cup baby tomatoes, sliced
• Handful flat-leaf parsley, chopped
• Feta cheese, optional

Tomato and basil dressing

• 80 ml extra virgin olive oil
• 3 tbsp red wine vinegar
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 clove garlic
• 7 basil leaves
• 2 tsp honey
• 5 baby tomatoes
• Salt and pepper

Method

1. Air fry the butternut at 180°C for 15 minutes until tender.
2. Roast the chickpeas separately for 10 minutes until crisp.
3. Soak the red onion in red wine vinegar and salt for 20 minutes.
4. Blend all dressing ingredients until smooth.
5. Drain the onion and combine with quinoa, spinach, cucumber, tomatoes, parsley and butternut.
6. Dress lightly and toss well.
7. Top with chickpeas and feta before serving.