Roast pumpkin, spinach and chickpea salad
Toasted nuts and seeds, and a lemony dressing add crunch and flavour to this tasty salad − plus it provides a healthy amount of zinc!
INGREDIENTS
- 700g butternut pumpkin, peeled, chopped into 2-3cm chunks
- 400g can chickpeas, drained and rinsed
- 2 tsp olive oil
- 2 tsp grated lemon rind
- ¼ cup pistachios or cashew nuts
- 2 Tbsp pumpkin seeds
- 1 small red onion, sliced thinly
- 150g baby spinach leaves
- 100g feta, crumbled
- 2 Tbsp finely chopped parsley
Lemon and honey dressing
- 1 Tbsp olive oil
- 3 Tbsp lemon juice
- 1 tsp honey
METHOD
Combine dressing ingredients in a jar with a pinch of salt and shake well.
Preheat oven to 220°C.
Combine pumpkin and chickpeas with oil and lemon rind, season. Arrange on a lined baking tray.
Roast about 20 minutes until golden and tender, add nuts and pumpkin seeds for the last two minutes.
In a large bowl combine pumpkin, chickpeas, nuts and seeds, toss gently with onion, spinach leaves and dressing.
Serve salad sprinkled with feta and parsley.
