Roast pumpkin, chickpea and feta salad

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Allergen – Contains dairy. Gluten, egg and nut free.

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g NF Nut free GF Gluten free EF Egg free Main meal

Ingredients

Pumpkin - 550 grams (Diced)

Oil – olive - 30 ml

Moroccan spice - 2 tsp. (As per green recipe)

Lime – juice - 20 ml

Chickpeas - 400 grams (Drained, rinsed)

Lentils - 300 grams (Cooked)

Spinach - 150 grams

Feta - 150 grams (Light)

Pepper – black - ½ tsp. (Cracked)

Pumpkin - 1.1 kg (Diced)

Oil – olive - 50 ml

Moroccan spice - 4 tsp. (As per green recipe)

Lime – juice - 40 ml

Chickpeas - 800 grams (Drained, rinsed)

Lentils - 600 grams (Cooked)

Spinach - 300 grams

Feta - 300 grams (Light)

Pepper – black - 1 tsp. (Cracked)

Pumpkin - 5.5 kg (Diced)

Oil – olive - 200 ml

Moroccan spice - 80 grams (As per green recipe)

Lime – juice - 200 ml

Chickpeas - 3.5 kg (Drained, rinsed)

Lentils - 3.0 kg (Cooked)

Spinach - 1.2 kg

Feta - 1.3 kg (Light)

Pepper – black - 20 grams (Cracked)

Method

Pre heat the oven to 180oc.
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.
While pumpkin is still warm gently combine with the spinach.
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.
Portion on plates, even distribute the feat over the salad. Can be used as a carrier for chicken and pulled meats if required.

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

Written and reviewed by dietitians and nutritionists at National Nutrition Foundation, with support from the Victorian Government.