This beautiful beetroot and roasted pumpkin salad is filling enough to enjoy as a healthy vegetarian dinner, or served alongside some freshly grilled lamb. You can take any leftovers to work or school, too.
1.Preheat oven to moderate, 180°C. Line oven tray with baking paper.
2.Arrange pumpkin on tray. Drizzle with oil and season to taste. Bake for 20-25 minutes, until tender. Cool slightly.
3.DRESSING: In a small jug, whisk all dressing ingredients together. Season to taste.
4.In a small bowl, combine pumpkin, beetroot, chickpeas, avocado, feta and rocket. Toss gently and drizzle with dressing. Pack in a lunchbox with slices of baugette and fruit.
Make sure you drain the beetroot well on paper towel. Cook pumpkin the night before, or make this salad with leftover roast vegetables.
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