Chickpea, beetroot and pumpkin salad

By Lucy Nunes and Suzanne Gibbs

Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Special options: Heart friendly, Low cholesterol, Low fat, Vegetarian
Course: Entree, Lunch, Main, Side dish, Snacks
Favourite flavours: Easy recipes, Salad

From the January 2008 issue of Australian Table magazine. Subscribe.

INGREDIENTS

600g beetroot, trimmed, cut into wedges
1 tablespoon olive oil
2 garlic cloves, crushed
500g pumpkin, peeled, cut into wedges
400g can chickpeas, drained, rinsed
¼ cup (60ml) olive oil
1 tablespoon white balsamic dressing (see tip)
150g baby spinach leaves
110g goat's cheese, crumbled, to serve

METHOD

1. Preheat oven to 200° C.

2. Combine beetroot, oil and garlic in a large baking dish. Season to taste. Bake for 10 minutes. Place pumpkin in same baking dish, away from beetroot. Bake for another 20 minutes.

3. Combine chickpeas, oil and white balsamic dressing in a jug.

4. Place beetroot, pumpkin, chickpea mixture and spinach in a bowl and toss gently. Serve topped with goat's cheese.