30-minute meal {Serves 2 or 4 as a side dish} 600g pumpkin, skin removed 1 tablespoon olive oil Salt and pepper to taste 120g baby spinach leaves 400g tin chickpeas 100g feta cheese 75g pecans Pepitas to sprinkle
1 Preheat oven to 180째C and grease or line a baking tray with paper. 2 Cut pumpkin into 2-3cm sized pieces and place on baking tray. Drizzle with olive oil and season with salt and pepper. Bake in oven for 30 mins.
3
Meanwhile, add spinach leaves and chickpeas to a large salad bowl.
4
When pumpkin is cooked, allow to cool slightly for 10 minutes. Add to salad bowl with spinach and chickpeas, and toss to combine. Crumble feta cheese over salad, and sprinkle with pecans and pepitas.
5
Roast Pumpkin Salad
Serve with dressing if desired.
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