Roast pumpkin and chick pea salad

 INGREDIENTS

700g butternut pumpkin, peeled, chopped into 2-3cm chunks
400g can chickpeas, drained and rinsed2 tsp olive oil
2 tsp grated lemon rind
1⁄4 cup pistachios
2 Tbsp pumpkin seeds
1 small red onion, sliced thinly

150g baby spinach leaves

100g goat feta crumbled

2 Tbsp chopped parsley

                        Toasted nuts and seeds, and a lemony dressing add crunch and flavour to this tasty salad.

Lemon and honey dressing

1 Tbsp olive oil
3 Tbsp lemon juice
1 tsp honey
Combine dressing ingredients in a jar with a pinch of salt and shake well.

Method

Preheat oven to 220°C.
Combine pumpkin and chickpeas with oil and lemon rind, season. Arrange on a lined baking tray. Roast for approx. 20 minutes until golden and tender. Add nuts and pumpkin seeds for last two minutes. In a large bowl combine roasted ingredients and toss gently with onion, spinach leaves and dressing. Serve salad sprinkled with feta and parsley.