Roasted Carrot, Squash, and Chickpea Harissa Salad with Walnuts and Sumac Yoghurt

This may be a bowl of health but it’s also delicious and my favourite type of salad. Full of texture and flavour. Spicy but sweet carrots, butternut squash and chickpeas are roasted with red onions, harissa and honey, before walnuts are stirred through at the end for some nutty texture. A sharp sumac mint yoghurt cuts through everything. Super healthy, perfect for meal prepping leftover lunches and a delicious meatfree start to the week.

(Serves 4 - £0.64 per serving)

1. Chop half a butternut squash into chunks and place on a lined baking tray with a couple of red onions cut into wedges, a drained can of chickpeas and 500g carrots peeled and chopped into batons. Add 1 tbsp harissa paste and 3 unpeeled garlic cloves which have been lightly crushed. Roast at 180C fan/200C for 30-35 minutes until the vegetables are caramelised and golden.
2. Add 150g greek yoghurt to a bowl with a handful of finely chopped mint, 1 tsp sumac, the juice of a lemon and some salt and pepper.
4. Once the vegetables are done, drizzle with a little honey, add a large handful of chopped walnuts and return to the oven for a few more minutes.
4. Add the vegetables to a large bowl with some spinach leaves and toss well. Top with the yoghurt and extra mint leaves.