adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Roast pumpkin, chickpea and rocket salad
0 Likes
Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Quick and portable salad perfect for any occasion!
Ingredients:
  • 2 large (about 600g) red capsicums, halved, deseeded
  • 60ml (1/4 cup) olive oil
  • 750g Kent pumpkin, peeled, deseeded, cut into 2cm pieces
  • 1 large red onion, halved, thinly sliced
  • 150g feta, crumbled
  • 1 x 400g can chickpeas, rinsed, drained
  • 200g baby rocket leaves
  • 60ml (1/4 cup) balsamic vinegar
Instructions:
  • Preheat grill on high. Arrange capsicum, skin-side up, on a baking tray. Drizzle with 1 tablespoon of oil. Grill for 8-10 minutes until charred. Remove and place in a sealable bag for 5 minutes to help remove skin. Peel, discard skin, and slice flesh into thick strips.
  • Preheat oven to 190°C. Brush the baking tray with a little oil and place the pumpkin on it. Bake for 20 minutes or until tender, then cool.
  • In a large bowl, mix together capsicum, pumpkin, onion, feta, chickpeas, and rocket. In a small bowl, whisk together vinegar and remaining oil. Drizzle over salad and toss to coat.

Similar Recipes