Roast pumpkin, feta and chickpea salad

Toasted pistachios and preserved lemon add crunch and interest to this roast pumpkin, feta and chickpea salad.

  • 30 mins cooking
  • Serves 4
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Roast pumpkin, feta and chickpea salad
  • 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


Roast pumpkin, feta and chickpea salad
  • 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.


To use preserved lemon rind, remove and discard the pulp, squeeze juice from rind, rinse rind well and chop finely.