Honey roasted pumpkin with lemon chickpeas and rocket pesto

Photographer: Steve Brown

Golden pumpkin, crispy chickpeas and a zesty rocket pesto drizzle = a nourishing dish that works just as well on its own or alongside grilled lamb.

Serves: 4

Time to make: 45 mins

Ingredients

More weights & measures

800g butternut pumpkin, peeled and sliced into 1.5cm slices
400g can chickpeagarbanzoXsgarbanzosX, drained and rinsed
2 teaspoons honey
1 tablespoons light-flavoured olive oil
2 tablespoons lemon juice
½ block feta, crumbled
2 spring onions, sliced thinly
2 tablespoons sunflower seeds, toasted

RocketArugulaX pesto dressing
100g rocketarugulaX leaves
¹⁄³ cup lemon juice
¼ cup water
2 tablespoons olive oil
2 tablespoons parmesan, grated
1 teaspoon maple syrup

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Instructions

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1 Preheat oven to 200°C fan-forced. Line a large baking tray with baking paper. Place pumpkin and chickpeas on tray and drizzle with honey, oil and lemon juice. Cook for 35 minutes or until lightly golden.

2 To make the rocket pesto dressing, place all ingredients into a blender and blend until smooth.

3 To serve, place pumpkin and chickpeas on a serving plate. Top with feta and spring onions, drizzle with rocket pesto dressing and sprinkle with sunflower seeds.

HFG tip

This salad goes great with grilled lamb.

Nutrition Info (per serve)

Calories 430 cal

Kilojoules 1800 kJ

Protein 16 g

Total fat 25 g

Saturated fat 7 g

Carbohydrates 29 g

Sugar 16 g

Dietary fibre 9 g

Sodium 470 mg

Calcium 260 mg

Iron 1.4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.