Name: Chickpea, beetroot and pumpkin salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 600 gram beetroot, trimmed, cut into wedges; 1 tablespoon olive oil; 2 clove garlic, crushed; 500 gram pumpkin, peeled, cut into wedges; 400 gram can chickpeas, drained, rinsed; 1/4 cup (60ml) olive oil; 1 tablespoon store-bought white balsamic dressing; 150 gram baby spinach leaves; 110 gram goat's cheese, crumbled, to serve

Chickpea, beetroot and pumpkin salad

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Serves 4

Prep

10M

Cook

30M

Total

40M

Ingredients

600 gram beetroot, trimmed, cut into wedges

1 tablespoon olive oil

2 clove garlic, crushed

500 gram pumpkin, peeled, cut into wedges

400 gram can chickpeas, drained, rinsed

1/4 cup (60ml) olive oil

1 tablespoon store-bought white balsamic dressing

150 gram baby spinach leaves

110 gram goat’s cheese, crumbled, to serve

Method

1.Preheat oven to 200°C.

2.Combine beetroot, oil and garlic in a large baking dish. Season to taste. Bake for 10 minutes. Place pumpkin in same baking dish, away from beetroot. Bake for another 20 minutes.

3.Combine chickpeas, oil and white balsamic dressing in a jug.

4.Place beetroot, pumpkin, chickpea mixture and spinach in a bowl and toss gently. Serve topped with goat’s cheese.

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Ingredients

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