Roast pumpkin, spinach and chickpea salad

Toasted nuts and seeds, and a lemony dressing add crunch and flavour to this tasty salad − plus it provides a healthy amount of zinc!

INGREDIENTS
700g butternut pumpkin, peeled, chopped into 2-3cm chunks
400g can chickpeas, drained and rinsed 2 tsp olive oil
2 tsp grated lemon rind
1⁄4 cup pistachios or cashew nuts
2 Tbsp pumpkin seeds 
1 small red onion, thinly sliced 
150g baby spinach leaves 
100g feta, crumbled 
2 Tbsp finely chopped parsley 

Lemon and honey dressing 
1 Tbsp olive oil 
3 Tbsp lemon juice 
1 tsp honey 
combine dressing ingredients in a jar with a pinch of salt and shake well. 

METHOD

1. Preheat oven to 220°C.
2. Combine pumpkin and chickpeas with oil and lemon rind, season. Arrange on a lined baking tray.
3. Roast about 20 minutes until golden and tender, add nuts and pumpkin seeds for the last two minutes.
4. In a large bowl combine pumpkin, chickpeas, nuts and seeds, toss gently with onion, spinach leaves and dressing. Serve salad sprinkled with feta and parsley.