Chickpea, beetroot and pumpkin salad

• serves

  4

• cook

  1 hour

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

Instructions

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.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.