Roast pumpkin, carrot and chickpea salad
6 serves
35 m
Ingredients
- Olive oil spray
- 1 kg butternut pumpkin, deseeded, peeled and cut into 2 cm pieces
- 1 large bunch baby carrots, washed and ends trimmed (see tip)
- 2 teaspoons ground cumin
- 1 teaspoon sweet paprika
- 3 teaspoons honey
- 1 x 400 g can chickpeas, rinsed and drained
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 100 g baby spinach leaves
- 4 spring onions, chopped
- Black pepper, to season
Method
Step 1
Preheat oven to 250 °C (230 °C fan-forced). Lightly grease a large roasting pan with cooking spray.
Step 2
Arrange the pumpkin and carrots over the base of the pan. Sprinkle over the cumin and paprika then drizzle with the honey and spray with olive oil. Toss so all the vegetables are well coated.
Step 3
Roast, turning vegetables once, for 25-30 minutes, turning once until golden. Add the chickpeas and roast a further 5-8 minutes until pumpkin is a little more golden. Remove from the heat and set aside to cool about 10 minutes.
Step 4
Meanwhile, whisk the olive oil and vinegar together then drizzle over the vegetables. Add the spinach and green onions and toss gently to combine. Season with freshly ground black pepper and serve with lean chicken, beef, fish or pork.
Tip
- You can replace baby carrots with about 500 g regular carrots. They will need to be peeled and cut into pieces the same size as the pumpkin.
