The sun is starting to shine and that means I’m starting to substitute my warm, comforting lunches for tasty, spring salads. This is the first time I’ve baked chickpeas and they were super yummy with some chilli powder – definitely a future snacking option.

Shopping list: 1 butternut squash, 400g tin of chickpeas, 250g jar of sun-dried tomatoes, 100g rocket, paprika, mixed herbs, chilli powder, balsamic vinegar, couscous (or any other grain).

The sun-dried tomatoes and balsamic vinegar gave this salad a yummy Italian vibe. The couscous is optional, but does make the salad more filling. It can also be substituted for quinoa or brown rice.

If you’re not a big fan of squash, sweet potato works really well instead.

1. Preheat the oven to 220 degrees Celsius

2. Cut the squash into small bite-sized pieces (peeling optional) and place onto a baking tray. Sprinkle with paprika, mixed herbs, salt and some olive oil and then bake for 30 minutes.

3. Place the chickpeas onto a separate baking tray and sprinkle with chilli powder (I’m a bit of a wuss with spice to you can do this to your own taste!) Bake for 20 minutes.

4. Cook your couscous/quinoa/brown rice

5. Chop up the sun-dried tomatoes, keeping the oil in the jar. Add 3 tablespoons of balsamic vinegar to the tomato jar, along with some salt and pepper and shake well. This will be your salad dressing.

6. Once the chickpeas and squash have cooked and cooled, mix with the couscous, sun-dried tomatoes and rocket. Pour on the dressing and toss everything together.