Name: Pumpkin and chickpea salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 500 gram skin on, seeded, sliced kent pumpkin; 1/3 cup olive oil; 400 gram can, drained, rinsed chickpeas; 200 gram baby spinach; 1 small, thinly sliced red onion; 1/2 cup char-grilled capsicum strips; 2 tablespoon white balsamic vinegar; 6 soft-boiled, halved eggs; 1/2 cup basil leaves; 1 tablespoon moroccan seasoning

Pumpkin and chickpea salad

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Serves 4

Prep

20M

Cook

10M

Total

30M

Ingredients

500 gram skin on, seeded, sliced kent pumpkin

1/3 cup olive oil

400 gram can, drained, rinsed chickpeas

200 gram baby spinach

1 small, thinly sliced red onion

1/2 cup char-grilled capsicum strips

2 tablespoon white balsamic vinegar

6 soft-boiled, halved eggs

1/2 cup basil leaves

1 tablespoon moroccan seasoning

Method

1.Preheat a barbecue grill plate or char grill pan on high.

2.Brush pumpkin with half oil. Cook 5-8 minutes, turning oven, until tender.

3.In a large salad bowl, combine pumpkin, chickpeas, spinach, onion and capsicum. Season to taste. Drizzle with combined remaining oil and vinegar. Serve topped with eggs, basil and a sprinkling of spice.

For vegetarians, add more protein with sliced avocado or a dollop of Greek yoghurt. Place eggs in a saucepan of cold water, loving to boil, reduce heat, summer gently 3 minutes. Cool under cold running water, peel and set aside.
Note

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