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

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.

Brown rice and roast pumpkin salad

Pumpkin and pine nut penne

Pasta with pumpkin and tofu sauce

Curried pumpkin and apple soup

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