Toasted nuts and seeds, and a lemony dressing add crunch and flavour to this tasty salad
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
2 Tbsp pumpkin seeds
1 small red onion, sliced thinly
150g baby spinach leaves
100g goat feta, crumbled
2 Tbsp 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.
Preheat oven to 220°C.
Combine pumpkin and chickpeas with oil and lemon rind, season.
Arrange on a lined baking tray. Roast for approx. 20 minutes until golden and tender.
Add nuts and pumpkin seeds for last two minutes.
In a large bowl combine roasted ingredients and toss gently with onion, spinach leaves and dressing.
Serve salad sprinkled with feta and parsley.
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