Chickpea, pumpkin and spinach salad
Ingredients
- 800g butternut or kent pumpkin (squash), peeled, diced small
- 400g canned or pre-cooked chickpeas, drained
- 20g unsalted butter
- 4 tablespoons (80ml) extra virgin olive oil
- 1 teaspoon mixed dried herbs
- 1 small red onion, halved and thinly sliced
- 1kg spinach
- Sea salt, freshly ground black pepper
How to Make It
Step
1
Preheat the oven to 200°C conventional oven/ 180°C fan-forced (400° Fahrenheit/Gas 6). Line a baking tray with baking paper.
Step
2
Place the pumpkin and half of the olive oil in the baking tray. Season with salt and mixed herbs, then toss to combine. Cook until the pumpkin is just tender (approximately 20-25 minutes). Set aside.
Step
3
Wash the spinach well, then drain. Melt the butter and remaining olive oil in a large frying pan. Add the onion. Cook, stirring, for a few minutes until the onion is soft. Add the spinach and chickpeas, cook for 1-2 mins, until the spinach has wilted and the chickpeas have heated through. Stir in the cooked pumpkin and season to taste – buon appetito.
