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Roast pumpkin, chickpea & ricotta salad
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Honey-glazed pumpkin, chickpeas, and ricotta create a deliciously sweet and savory dish.
Ingredients:
  • 20.00 ml red wine vinegar
  • 7.20 gm honey
  • 800g butternut pumpkin, deseeded, peeled, cut into 2cm pieces
  • 2 red onions, halved, cut into thin wedges
  • 5.00 gm ground cumin
  • 1/2-1 tsp dried chilli flakes (optional)
  • 100g baby spinach leaves
  • 1 x 400g can chickpeas, rinsed, drained
  • 150g fresh ricotta, cut into 4 wedges
Instructions:
  • Preheat your oven to 200°C. Prepare a large baking tray lined with non-stick baking paper. Combine pumpkin, onion, cumin, and optional chili in a large bowl with 1 tablespoon of oil. Mix well to evenly coat the ingredients.
  • Spread out the pumpkin mixture evenly on the lined tray. Season with salt and pepper. Roast for 25 minutes or until golden, flipping vegetables halfway through.
  • In a jug, combine the vinegar, honey, and remaining olive oil while whisking.
  • In a bowl, mix the vegetables, spinach, and chickpeas. Drizzle the dressing, gently toss to combine. Serve the salad on plates and top with ricotta wedges.

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