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Pumpkin recipes
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Pumpkin recipes
Chickpea, beetroot and pumpkin salad
Recipe~Finder
Cooking time
Less than 60 minutes
Cuisine
Modern Australian
Healthy options
Low cholesterol
Low fat
Vegetarian
Healthy
Serves
4
Type
Easy
Salad
Family
Tools
Kitchen friendly view
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Photography: Richard Mortimer
By
Lucy Nunes and Suzanne Gibbs
Ingredients
600g beetroot, trimmed, cut into wedges
1 tablespoon olive oil
2 garlic cloves, crushed
500g pumpkin, peeled, cut into wedges
400g can chickpeas, drained, rinsed
¼ cup (60ml) olive oil
1 tablespoon white balsamic dressing (see tip)
150g baby spinach leaves
110g goat's cheese, crumbled, to serve
Preparation method
1. Preheat oven to 200° C.
2. Combine beetroot, oil and garlic in a large baking dish. Season to taste. Bake for 10 minutes. Place pumpkin in same baking dish, away from beetroot. Bake for another 20 minutes.
3. Combine chickpeas, oil and white balsamic dressing in a jug.
4. Place beetroot, pumpkin, chickpea mixture and spinach in a bowl and toss gently. Serve topped with goat's cheese.
Tip:
Eat up brightly coloured vegetables such as beetroot and pumpkin are packed with beneficial antioxidants. White balsamic dressing is available from the vinegar section of Coles supermarkets.
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