Pumpkin & Chickpea Ranch Style Salad

Pre-heat your oven to 220°C (Standard) / 200°C Fan.

Drain and rinse your chickpeas, then dry as much as you can between two sheets of paper towels, removing any really loose skins. Allow to dry further, while prepping your pumpkin.

Peel and de-seed your pumpkin, then cut into rough ½ inch cubes/pieces. Toss the pumpkin with the vegetable oil, then spread out onto a baking tray. Note: If making enough for 4 servings, and your baking tray looks too crowded, split the pumpkin across two trays, so that they don't steam.

Put your dried chickpeas onto another baking tray - do not add any oil, as they won't crisp up as well in the oven.

Put the pumpkin and chickpeas into the oven and bake for 20 minutes. (Note: Keep an eye on your chickpeas, and if they look like they're catching, give the tray a shake, to ensure even browning.)

While the pumpkin and chickpeas are cooking, prepare your couscous according to packet instructions. (Normally add the same amount of water as couscous to a pan, along with a dash of oil, and heat the water to boiling. Turn off the heat and add the couscous. Stir, put the lid on and leave for 3 mins. Fluff up with a fork and allow to cool to room temperature) Note: If you want to buy pre-cooked couscous instead, that will work just as well.

Remove the chickpeas from the oven and set aside to cool. Turn the pumpkin and return to the oven for another 7-10 minutes (you want your pumpkin to be golden, and tender, but not mushy). Once your pumpkin is cooked, loosen on the baking tray, to avoid sticking, and leave to cool to room temperature before assembling your salad.

To begin the layering, add the Eta Ranch Dressing to the bottom of the jar / bowl / tub.

Add the pumpkin on top of the dressing, arranging so that the dressing is cover

Mix the chopped parsley with the cooled couscous, and spoon on top of the pumpkin, to form the next layer.

Add the reduced fat feta and roasted chickpeas to the jar / bowl / tub, on top of the couscous, for the next layer.

Fill the rest of the jar with mixed salad leaves (approximately 1-2 handfuls per jar). Its important that the salad leaves are at the top of the jar, and don't come into contact with the dressing, so that the leaves remain fresh during storage.

Store upright in the fridge, until ready to use.

When ready to serve, give the jar a shake, then empty the contents into a bowl, mixing everything together so that the dressing is evenly distributed. Season with salt and pepper if required.