Ingredients
1kg butternut pumpkin
peeled, deseeded and cut into 2cm cubes
Olive oil spray
1 tbsp olive oil
1 red onion
thinly sliced
1 400g can chickpeas
drained and rinsed
4 cups baby spinach leaves
about 100g
180g feta
½ cup fresh orange juice
2 tbsp olive oil
for dressing
2 Moroccan seasoning
1 loaf Turkish bread
½ cup dukkah
Allergy Advice
Contains Dairy
Contains Gluten
Contains Nuts
Contains Sesame
Equipment
- 1 oven
- 1 baking tray
- 1 baking paper
- 1 small bowl
- 1 whisk
- 1 non-stick frypan
- 1 large bowl
Instructions
- 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
Tip
Dukkah is a spice mix usually consisting of sesame seeds, ground almonds, cumin and other spices.
Tip
It is now readily available in supermarkets and delis.
Variation
If you prefer not to buy yet another jar of specialty spice, substitute a teaspoon of cumin for the Moroccan spice.
