14/04/2018

Roast Pumpkin, Spinach and Chickpea Salad

A favourite Autumn salad of roast pumpkin, spinach and chickpeas with a sweet chili dressing.

Serves:

6 Prep Time: 10 minutes

Cooking Time: 30 minutes

Download Recipe PDF

Ingredients

1/2 butternut pumpkin, peeled and cubed
olive oil, as needed
sea salt and freshly ground black pepper, to taste
1 large red onion, cut into slivers
2 tablespoons lemon juice
120g baby spinach leaves
400g can chickpeas, rinsed and drained
2 tablespoons sweet chilli sauce
2 tablespoons toasted pine nuts

Method

In a baking dish, coat pumpkin with oil, season and roast at 200°C until golden. Marinate onion in lemon juice for 10 minutes. Reserving lemon juice, layer spinach, chickpeas, pumpkin and onion in a serving bowl. Shake lemon juice, sweet chilli sauce and 1/4 cup oil together in a jar and use to dress salad. Serve sprinkled with pine nuts.

Tips

Substitute lemon with lime and add a little fresh coriander for an Asian twist. Also good sprinkled with feta.

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