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Roast pumpkin, chickpea and feta salad

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Allergen – Contains dairy. Gluten, egg and nut free.
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Bowl of roast pumpkin, chickpea and feta salad
g Best choice NF Nut free GF Gluten free EF Egg free Main meal
Ingredients
Serves
people

This recipe was developed by chefs at Western District Health Service.

Method
  1. Pre heat the oven to 180oc.
  2. Place the pumpkin, half the olive oil, Moroccan spice and pepper in a bowl and toss. Put on a tray and roast in the oven for 15-20 minutes or until soft and browning.
  3. While pumpkin is still warm gently combine with the spinach.
  4. After the pumpkin has cooled, mix with the lentils and the chickpeas. Combine the remaining oil and the lime juice, use this to dress the salad.
  5. Portion on plates, even distribute the feat over the salad. Can be used as a carrier for chicken and pulled meats if required.

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The Healthy Eating Advisory Service is delivered by experienced nutritionists and dietitians at National Nutrition Foundation, with support from the Victorian Government.

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