Roast Pumpkin Feta and Chickpea Salad

Name: Roast Pumpkin Feta and Chickpea Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 1.3 kg butternut pumpkin, peeled, chopped coarsely; 1 Tbsp olive oil; 1/4 cup unsalted pistachios; 400g canned chickpeas rinsed, drained; 1 red onion sliced thinly; 150 g baby spinach leaves; 1 Tbsp fresh chives, coarsely chopped; 100 g feta cheese, crumbled; 1 clove garlic, crushed; 2 tsp lemon rind; 2 Tbsp olive oil; 1 1/2 Tbsp white wine vinegar

20 minutes + 15 minutes

Serves 4

Christmas Salad Pumpkin Chickpea Feta

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Ingredients

1.3 kg butternut pumpkin, peeled, chopped coarsely
1 Tbsp olive oil
1/4 cup unsalted pistachios
400g canned chickpeas rinsed, drained
1 red onion sliced thinly
150 g baby spinach leaves
1 Tbsp fresh chives, coarsely chopped
100 g feta cheese, crumbled
1 clove garlic, crushed
2 tsp lemon rind
2 Tbsp olive oil
1 1/2 Tbsp white wine vinegar

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Method

1. Preheat oven to 200°C (180°C fan-forced).
2. Combine pumpkin and oil in a large baking dish and season. Roast for 15 minutes or until tender.
3. Meanwhile, place pistachios on a baking tray and roast for about 3 minutes or until golden. Remove from tray immediately.
4. To make the lemon vinaigrette, combine garlic, lemon rind, olive oil and white wine vinegar in a screw-top jar and shake well.
5. Place baby spinach leaves in a serving bowl. Add roasted pumpkin, chickpeas, red onion, feta and chives. Drizzle with lemon vinaigrette and top with pistachios.