Roast pumpkin, feta and chickpea salad

• Vegetarian
• Gluten free

• Produce

  • 150 g Baby spinach, leaves
  • 1 1/3 kg Butternut pumpkin
  • 400 g Chickpeas, canned
  • 1 tbsp Chives, Fresh
  • 1 clove Garlic
  • 2 tsp Preserved lemon rind
  • 1 Red onion (100g

• Oils & Vinegars

  • 3 tbsp Olive oil
  • 1 1/2 tbsp White wine vinegar

• Nuts & Seeds

  • 1/4 cup Pistachios, unsalted

• Dairy

  • 100 g Feta cheese

Found on foodtolove.com.au

Description

Ingredients

• 1.3 kg (2¾ pounds) butternut pumpkin, peeled,chopped coarsely
• 1 tbsp olive oil
• 1/4 cup (35g) unsalted pistachios
• 400 g (12½ ounces) canned chickpeas (garbanzo beans),rinsed, drained
• 1 red onion (100g), sliced thinly
• 150 g (4½ ounces) baby spinach leaves
• 1 tbsp coarsely chopped fresh chives
• 100 g (3 ounces) feta cheese, crumbled
• 1 clove garlic, crushed
• 2 tsp finely chopped preserved lemon rind
• 2 tbsp olive oil
• 1 1/2 tbsp white wine vinegar

Directions

• Preheat oven to 200°C/400°F.Combine pumpkin and oil in a large baking dish; season. Roast about 15 minutes or until tender.Meanwhile, place nuts on a baking tray; roast, in oven, about 3 minutes or until golden. Remove from tray immediatelyMake preserved lemon vinaigrette. Combine ingredients in a screw-top jar; shake well.Place pumpkin in a large bowl with chickpeas, onion, spinach leaves and vinaigrette; toss gently to combine. Serve salad sprinkled with nuts, chives and cheese.