Jamie Magazine
By Jamie Oliver
1 hr 10 mins
Super easy
serves 4
About the recipe
If you've got a bit of leftover chicken, veg and stuffing around at Christmas, this salad is perfect.
Recipe From
Ingredients
1 butternut squash (1.2kg)
1 tablespoon coriander seeds
1 dried red chilli
½ tablespoon dried oregano
olive oil
1 x 400g tin of chickpeas
1 pinch of ground cumin
1 lemon
extra virgin olive oil
1 small ciabatta
1 clove of garlic
1 soft round lettuce
2 handfuls of rocket
2 handfuls of free-range roast chicken
½ a bunch of fresh flat-leaf parsley (15g)
leftover stuffing
Method
- For this recipe, you will need any leftover stuffing
- Preheat the oven to 200ºC/400ºF/gas 6.
- Halve the butternut squash lengthways, then scrape out and reserve the seeds. Cut the squash into wedges and spread out on a baking tray, skin-side down.
- Bash up the coriander seeds and dried chilli in a pestle and mortar, then stir in the oregano and a good pinch of sea salt and black pepper.
- Drizzle the squash with a good lug of olive oil then sprinkle over your crushed spices. Pop in the oven to roast for 45 minutes until soft and slightly caramelised.
- Drain the chickpeas and leave to dry on kitchen paper. Wash the reserved squash seeds and pat dry.
- Toss the chickpeas and seeds together in a bowl with a lug of olive oil, a little salt and pepper and a good pinch of cumin.
- Drizzle a lug of olive oil into a large frying pan over a medium heat, add the seeds and chickpeas and cook for a few minutes, or until golden, tossing frequently. Leave to cool.
- For the dressing, squeeze the lemon juice into a jam jar, top up with the same amount of extra virgin olive oil, then season with a tiny pinch of salt and pepper. Secure the lid and give it a good shake.
- Place a griddle pan over a medium heat. Cut the ciabatta into 2.5cm slices and toast on the griddle until golden.
- Halve the garlic clove, then rub the ciabatta all over with the cut side. Drizzle with a little extra virgin olive oil, then spread over the leftover stuffing.
- Shred the chicken, then place into a large bowl. Trim and roughly slice the lettuce, then add to the bowl with the rocket and most of the seeds and chickpeas.
- Chop or tear the roasted squash into nice chunks, add these to the bowl and drizzle over the dressing. Toss gently then transfer to a large platter. Scatter over the remaining seeds and chickpeas.
- Drizzle the ciabatta with a little more extra virgin olive oil. Pick, finely chop and sprinkle over the parsley, and serve alongside the salad.
Tags