BEETROOT & PUMPKIN SALAD

SERVES 6 PREP 20 MINS COOK 30 MINS

6 medium beetroot, peeled, cut into 2cm cubes ¼ cup extra-virgin olive oil 2 garlic cloves, finely chopped salt, pepper to taste 500g pumpkin, peeled, cut into 2cm cubes 400g can chickpeas, rinsed, drained (or 100g dried chickpeas, soaked overnight and cooked) 1 tbsp lemon juice 4 silverbeet leaves, stem removed, leaves finely shredded 50g feta, crumbled

1 Preheat oven to hot, 200°C. 2 Prepare all ingredients based on the instructions in the ingredients list.

3 Combine the beetroot, 1 tbsp olive oil and the garlic in the baking dish. Season to taste. Bake for 10 mins.

4 Place the pumpkin in the same baking dish, away from the beetroot. Bake for a further 20 mins.

5 Combine the chickpeas, remaining olive oil and lemon juice in a large bowl. 6 Check that the beetroot and pumpkin are cooked. 7 Place the beetroot, pumpkin and silverbeet with the chickpea mixture and toss gently to combine. Taste to check for seasoning.

8 Assemble the salad on serving platters and serve topped with feta.