Roast pumpkin, chickpea and feta salad
Allergen – Contains dairy. Gluten, egg and nut free.
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g
Best choice
NF
Nut free
GF
Gluten free
EF
Egg free
Main meal
Ingredients
Serves
people
The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.
Method
- Pre heat the oven to 180oc.
- Place the pumpkin, half the olive oil, Moroccan spice and pepper in a bowl and toss. Put on a tray and roast in the oven for 15-20 minutes or until soft and browning.
- While pumpkin is still warm gently combine with the spinach.
- After the pumpkin has cooled, mix with the lentils and the chickpeas. Combine the remaining oil and the lime juice, use this to dress the salad.
- Portion on plates, even distribute the feat over the salad. Can be used as a carrier for chicken and pulled meats if required.
The Healthy Eating Advisory Service acknowledges the Traditional Owners of the land on which we operate. We pay our respects to them, their culture and their Elders past and present.
The Healthy Eating Advisory Service is delivered by experienced nutritionists and dietitians at Nutrition Australia Vic Division, with support from the Victorian Government.
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