Even though winter has well and truly arrived in Melbourne I can’t seem to stop making up big batches of salad to take to work for my lunch. It’s possibly because the wait for the microwave is often rather long, but also just that I really do love salads! I love how they can be as simple or elaborate as you like, and the seemingly endless combination of dressings means that there’s no need to repeat flavours very often. It’s a nice way to also use winter vegetables other than just in roasts and soups, which is how they seem to be ending up for dinner! Anyway, enough rambling, on to today’s salad!
- Can of chickpeas (drained and rinsed)
- Block of feta
- Juice of half a lemon (or more to taste)
- 1 chilli
- 2 heaped tsp seeded mustard
- Olive oil
- Preheat oven to approx 180C
- Peel and dice your pumpkin, then roast in some olive oil for approximately 23-30 minutes
- Meanwhile, mix the chilli, mustard, lemon juice and olive oil (approx 1/4 cup, but to taste) in a food processor. Leave the seeds in the chilli for spice, or remove them if you prefer! Pulse until the chilli is chopped finely and the ingredients are mixed. Set aside.
- When the pumpkin is cooked remove from the oven and leave to cool
- Add the chickpeas and spinach to a large bowl then add the pumpkin and feta. Toss to combine
- Pour over the dressing and mix well
Do you change up your eating by the seasons? Are you still holding on to summer food like salads like I am? Any dressing suggestions I should try next?!
This recipe is once again linked up with the lovely Stacey’s Meatless Monday linkup over on Veggie Mama. There are always so many great recipes being shared – hop over and check it out!