Roast Pumpkin & Chickpea Salad

Serves 4

INGREDIENT:

700g Pumpkin, peeled and chopped into 2 cm cubes

2 tsp oil

300g can Chickpeas in Brine, drained

250g green beans, blanched

Spinach

1 small red onion, peeled and sliced

8 black olives (optional)

¼ cup balsamic vinaigrette

60g feta cheese or Blue Cheese

¼ cup chopped parsley (optional)

METHOD:

1. Combine prepared pumpkin and oil, toss well until lightly coated, season with salt and pepper. Arrange on a baking paper lined oven tray.

2. Cook at 200°C for 25-30 minutes or until golden and tender.

3. Combine Chickpeas, green beans, slices red onion, olives, add warm roasted pumpkin and Balsamic Vinaigrette. Toss gently until well combined.

4. Arrange salad on a platter, scatter with feta and parsley leaves.

5. Serve immediately.