Warm Chickpea, Roasted Pumpkin, Spinach and Feta Salad
6Serves
EasyDifficulty
15 MINSPreparation
35 MINSCooking
This hearty salad is great served as dinner in itself, or with grilled chicken or lamb.
Ingredients
1 kg butternut pumpkin, peeled and cut into chunks
salt and freshly ground black pepper, to taste
1/4 cup olive oil
400g can chickpeas, rinsed and drained
1 birds eye red chilli, seeds removed and finely chopped
2 teaspoons honey
2 tablespoons balsamic vinegar
1 clove garlic, crushed
3 cups (100g) baby spinach leaves
1/2 cup parsley leaves
125g feta cheese, crumbled
salt and freshly ground black pepper, to taste
1/4 cup olive oil
400g can chickpeas, rinsed and drained
1 birds eye red chilli, seeds removed and finely chopped
2 teaspoons honey
2 tablespoons balsamic vinegar
1 clove garlic, crushed
3 cups (100g) baby spinach leaves
1/2 cup parsley leaves
125g feta cheese, crumbled
Method
- Combine pumpkin, seasonings and 1 tablespoon oil in a large bowl until pumpkin is well coated in oil. Transfer pumpkin to a paper lined baking tray and bake at 180°C for 30 minutes, turning half way through cooking time, until golden and tender. Cool for 10 minutes on tray.
- Cover chickpeas with boiling water and allow to stand for 5 minutes before draining.
- Combine remaining oil, chilli, honey, balsamic vinegar and garlic in a large bowl to make a dressing.
- Add chickpeas, pumpkin, spinach and parsley to the dressing and toss well to liberally coat.
- Spoon salad onto a serving platter, sprinkle with feta, remaining dressing and serve.
Calcium
0
Carbohydrates
0
Energy
0
Fat Total
0
Fat Saturated
0
Fibre
0
Iron
0
Protein
0
Sodium
0
Sugar
0