Roast Pumpkin, Chickpea and Feta Salad
Pumpkin’s not just for Halloween. It’s perfect for anytime you want to treat your tastebuds to a roast like no other. More treat than trick.
Makes 4
Prep Time 15 minutes
Cook Time 30 minutes
Ingredients
700 g pumpkin, peeled and chopped into 2-3cm pieces
2 tsp oil
400 g can Wattie's Chickpeas in Springwater, well drained
250 g round green beans, blanched
1 small red onion, peeled and finely sliced
8 black olives (optional)
¼ cup Eta Lite and Free Balsamic Vinaigrette infused with Roasted Garlic
150 g feta cheese, diced
¼ cup roughly chopped parsley or Italian parsley leaves
NUTRITION INFORMATION | ||
|---|---|---|
| Avg. Quantity per Serving | Avg. Quantity per 100g | |
INGREDIENTS
Made with
Method
Step 1
1. Combine prepared pumpkin and oil, toss well until lightly coated, season with salt and pepper. Arrange on a baking paper lined oven tray. Step 2
2. Cook at 200°C for 25-30 minutes or until golden and tender. Step 3
3. Combine Wattie's Chickpeas, green beans, slices red onion, olives, add warm roasted pumpkin and ETA Lite and Free Balsamic Vinaigrette infused with Roasted Garlic.Toss gently until well combined. Step 4
4. Arrange salad on a platter, scatter with feta and parsley leaves. Serve immediately. Tips
What do I need?
Select All
1
700 g pumpkin, peeled and chopped into 2-3cm pieces
2
2 tsp oil
3
400 g can Wattie's Chickpeas in Springwater, well drained
4
250 g round green beans, blanched
5
1 small red onion, peeled and finely sliced
6
8 black olives (optional)
7
¼ cup Eta Lite and Free Balsamic Vinaigrette infused with Roasted Garlic
8
150 g feta cheese, diced
9
¼ cup roughly chopped parsley or Italian parsley leaves
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