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
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AuthorAdam's Back is a team of dedicated complimentary health professionals. Our aim is to support you in finding drug-free solutions for better health. Archives
November 2024
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