ROAST PUMPKIN AND CHICKPEA SALAD

Serves 8 Prep and cook time 30 minutes

1.3kg butternut pumpkin, peeled, chopped coarsely

1 tablespoon Remano Extra Virgin olive oil 400g New Season Pulses Chickpeas, rinsed, drained

1 small (100g) red onion, sliced thinly

100g baby spinach leaves

¼ cup (35g) Forresters Pistachios, lightly toasted

150g Emporium Selection Fetta, crumbled PRESERVED LEMON VINAIGRETTE

1 clove garlic, crushed

2 teaspoons finely chopped preserved lemon rind

2 tablespoons Remano Extra Virgin olive oil 1½ tablespoons Remano White Wine Vinegar

1. Preheat oven to 200°C (180°C fan-forced).

2. Combine pumpkin and oil in a large roasting pan; season. Roast for about 20 minutes or until tender.

3. PRESERVED LEMON VINAIGRETTE Place all the ingredients in a screw-top jar; shake well.

4. Place pumpkin in a large bowl with chickpeas, onion, spinach leaves and vinaigrette; toss gently to combine. Serve salad sprinkled with pistachios and fetta.