Pumpkin feta and chickpea salad

Serves:

Ingredients

• 1kg butternut pumpkin, peeled, deseeded and cut into 2cm cubes
• Olive oil spray
• 1 teaspoon olive oil
• 1 red onion, thinly sliced
• 1 x 400g can chickpeas, drained and rinsed
• 4 cups (about 100g) baby spinach leaves
• 180g feta
• half a cup fresh orange juice
• 2 tablespoons olive oil
• 2 teaspoons Moroccan seasoning
• 1 loaf Turkish bread
• half a cup dukka

Method

• Preheat the oven to 200C.
• Line a tray with baking paper.
• Lay pumpkin on tray and spray with olive oil spray.
• Bake for 20 minutes or until tender.
• Prepare dressing by whisking orange juice, olive oil and Moroccan seasoning together in a small bowl.
• Prepare Turkish bread by cutting in half lengthways, then cut crossways into 2cm wide strips.
• Spray with olive oil spray, sprinkle with dukkah and bake for 5 minutes until golden.
• Heat a non-stick frypan to medium heat, add oil and cook onion for 2-3 minutes or until soft.
• Add chickpeas and cook for 2 minutes until heated through.
• Transfer to a large bowl and add roast pumpkin, feta, spinach and dressing.
• Toss well to combine and serve immediately with Turkish bread.

Notes:

• Yum, yum, yum. Taste sensations: crunch of the spinach, chewy chickpeas, salty feta, smooth sweet pumpkin and zesty dressing!
• Dukkah is a spice mix usually consisting of sesame seeds, ground almonds, cumin and other spices.
• It is now readily available in supermarkets and delis.
• If you prefer not to buy yet another jar of specialty spice, substitute a teaspoon of cumin for the Moroccan spice.

Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions

Note