Want something lightweight yet still packed full of flavours? Get in the seasonal mood with our Autumnal salad. Check out the recipe!



  • 1 small butternut squash 

  • 1 red onion (cut in large chunks) 

  • 1 can chickpeas (drained) 

  • 250 g red rice / wild rice 

  • 1 bunch flat leaf parsley finely chopped. 

  • 1tbsp ground cumin 

  • 1tsp ground turmeric 

  • Rapeseed oil 

  • Walnuts, roughly chopped 



Zest and juice of 1 unwaxed orange 

2 tbsp honey 

4 tbsp olive oil



  1. Preheat the oven to 200 C. Put the squash and red onion on a baking tray. Drizzle with rapeseed oil and sprinkle with cumin and turmeric. Roast for 30 – 40 mins or until tender. Once cooked, remove from oven and leave to cool. Once cooled, cut into large chunks. 

  2. While the butternut squash is cooking, fill a medium pan with water and bring to the boil. Add the rice and cook as per directions.

  3. For the dressing, put all ingredients into a jar and shake well.

  4. In a large bowl, mix the chickpeas, rice, butternut squash, onions, walnuts and flat leaf parsley. Pour over the dressing and enjoy!! 


Feeling the cold? Want to feel warm? Try out last weeks recipe: Golden Milk Latte