Warm winter salad

[Serves 4]

1kg cubed butternut
Olive oil for drizzling
Sea salt and black pepper
1 x 400g tin chickpeas, drained, rinsed
200g green beans, blanched and halved
100g radicchio

For the dressing

1 garlic clove, chopped
2 tbsp sherry vinegar
½ cup olive oil
Pinch of dried chilli flakes
Sea salt and black pepper

1 Preheat oven to 200ºC.
2 Place butternut on a baking tray, drizzle with olive oil and season. Roast for 30 minutes (until cooked through) and set aside to cool.
3 Whisk the dressing ingredients together, place in a small pot and bring to a simmer. Add chickpeas and simmer for 2 minutes or until heated through.
4 Toss together chickpeas, butternut, green beans, radicchio leaves. Divide between 4 bowls; serve immediately.