Name: Roast pumpkin, feta and chickpea salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1.3 kilogram butternut pumpkin, peeled,chopped coarsely; 1 tablespoon Countdown extra virgin olive oil; 1/4 cup unsalted Countdown pistachio kernels; 400 gram can Countdown chickpeas, rinsed, drained; 1 red onion, sliced thinly; 150 gram Countdown baby spinach leaves; 1 tablespoon coarsely chopped fresh chives; 100 gram Countdown fetta, crumbled; Preserved lemon vinaigrette; 1 clove garlic, crushed; 2 teaspoon finely chopped preserved lemon rind; 2 tablespoon olive oil; 1 1/2 tablespoon white wine vinegar

Ingredients

1.3 kilogram butternut pumpkin, peeled,chopped coarsely

1 tablespoon Countdown extra virgin olive oil

1/4 cup unsalted Countdown pistachio kernels

400 gram can Countdown chickpeas, rinsed, drained

1 red onion, sliced thinly

150 gram Countdown baby spinach leaves

1 tablespoon coarsely chopped fresh chives

100 gram Countdown fetta, crumbled

Preserved lemon vinaigrette

1 clove garlic, crushed

2 teaspoon finely chopped preserved lemon rind

2 tablespoon olive oil

1 1/2 tablespoon white wine vinegar

Method

1.Preheat oven to 200°C/400°F.

2.Combine pumpkin and oil in a large baking dish; season. Roast about 15 minutes or until tender.

3.Meanwhile, place nuts on a baking tray; roast, in oven, about 3 minutes or until golden. Remove from tray immediately

4.Make preserved lemon vinaigrette. Combine ingredients in a screw-top jar; shake well.

5.Place pumpkin in a large bowl with chickpeas, onion, spinach leaves and vinaigrette; toss gently to combine. Serve salad sprinkled with nuts, chives and cheese.