Chickpea, Beetroot & Pumpkin salad
600g beetroot, trimmed, cut into wedges
1 tablespoon olive oil
2 garlic cloves, crushed
500g "Jap" pumpkin, peeled, cut into wedges
400g can chickpeas, drained, rinsed
¼ cup (60ml) olive oil
1 tablespoon white balsamic dressing (see tip)
150g baby spinach leaves
110g goat's cheese, crumbled, to serve
1 tablespoon olive oil
2 garlic cloves, crushed
500g "Jap" pumpkin, peeled, cut into wedges
400g can chickpeas, drained, rinsed
¼ cup (60ml) olive oil
1 tablespoon white balsamic dressing (see tip)
150g baby spinach leaves
110g 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.