Name: Beetroot and pumpkin salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 500 gram pumpkin, seeds removed, peeled, chopped; 1 tablespoon olive oil; 450 gram can baby beets, drained, quartered; 400 gram can chickpeas, drained, rinsed; 1 avocado, stone removed, peeled, chopped; 100 gram feta, cubed; 100 gram baby rocket leaves; sliced baguette, to serve; fruit, to serve; Dressing; 2 tablespoon extra-virgin olive oil; 1 tablespoon red wine vinegar; 2 tablespoon maple syrup

Beetroot and pumpkin salad

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Serves 4

Prep

20M

Cook

25M

Total

45M

Ingredients

500 gram pumpkin, seeds removed, peeled, chopped

1 tablespoon olive oil

450 gram can baby beets, drained, quartered

400 gram can chickpeas, drained, rinsed

1 avocado, stone removed, peeled, chopped

100 gram feta, cubed

100 gram baby rocket leaves

sliced baguette, to serve

fruit, to serve

Dressing

2 tablespoon extra-virgin olive oil

1 tablespoon red wine vinegar

2 tablespoon maple syrup

Method

1.Preheat oven to moderate, 180°C. Line oven tray with baking paper.

2.Arrange pumpkin on tray. Drizzle with oil and season to taste. Bake for 20-25 minutes, until tender. Cool slightly.

3.DRESSING: In a small jug, whisk all dressing ingredients together. Season to taste.

4.In a small bowl, combine pumpkin, beetroot, chickpeas, avocado, feta and rocket. Toss gently and drizzle with dressing. Pack in a lunchbox with slices of baugette and fruit.

Make sure you drain the beetroot well on paper towel. Cook pumpkin the night before, or make this salad with leftover roast vegetables.
Note

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