Roast Pumpkin, Chickpea and Feta Salad

Name: Roast Pumpkin, Chickpea and Feta Salad
Prep time: 15 min
Cook time: 30 min
Yield: Makes 4
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

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 serve	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.

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Original recipe yields 4 Servings

This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.

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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Cheese

Roast Pumpkin, Chickpea and Feta Salad