I love my salads … but as the cooler weather comes, they don’t quite hit the spot like they do in Summer.
This is a great way to be able to enjoy salads all year ’round!
- 1 kg butternut pumpkin
- 400g can chick peas
- 2 tbsp garlic olive oil
- 2 sprigs fresh rosemary
- 1 tsp pink salt flakes
- 4 large handfuls of baby spinach
- 1 tbsp balsamic vinegar
- avocado to serve
Dice the pumpkin and toss it in the olive oil. Place it in a lined baking tray and sprinkle with the rosemary and salt.
Place in a preheated 200C oven for about 45 minutes.
Add the chick peas to the pumpkin and mix in well to coat in oil. Return to oven for further 15 minutes.
Remove from the oven and drizzle with the vinegar.
Then add in the spinach and mix well so that the leaves are coated.
Serve into bowls and top with avocado.
If you are going to eat this one over a couple of days, store in an airtight container in the fridge leave the avocado off so that you can warm the salad before adding fresh avocado each day.