Roast Pumpkin and Chickpea Salad

A colourful dish.
Ingredients
half a butternut pumpkin, peeled and chopped
1 Tbsp olive oil
400g can chickpeas, drained
1 red onion, sliced
1 pkt baby spinach
35g pistachio nuts, toasted
35g cashew nuts, lightly toasted
Vinaigrette
1 clove garlic
zest of a lemon
1 Tbsp lemon juice
2 Tbsp olive oil
Method
Preheat oven to 200C.
Combine the pumpkin and oil in a roasting pan.
Roast for 20 minutes until tender. Turn occasionally.
Allow to cool.
Vinaigrette
Place all the ingredients in a screw top jar and shake well to combine.
Place the pumpkin, chickpeas, onion, spinach leaves and vinaigrette in a large serving dish. Toss to combine.
Sprinkle top of dish with nuts to serve.
Serves 6 people.

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About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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