VEGETARIAN, VEGAN, GLUTEN FREE, DAIRY FREE
This simple salad is packed with flavour from lots of spices, and is also full of different vegetables. Enjoy as a side dish or take leftovers to work for a tasty lunch.
Nutrition Information
Roasted vegetables are a staple food for me – they must be in the kitchen at all times. Any type will do – pumpkin, eggplant, sweet potato, zucchini, carrots, beetroot, capsicum, they’re all good. The whole process of roasting vegies is super easy (and also kind of therapeutic) – chop, drizzle with extra virgin olive oil, and then just pop them in the oven. Once they’re done you can throw them into salads, mix them with lentils or meat or chicken or fish, or enjoy them by themselves. If you can, try to get a bit of variety with the colours, which means you’ll be getting lots of different nutrients.
Ingredients
Makes 4 serves:
1/2 butternut pumpkin
1 sweet potato
1 red onion
1 tin chickpeas (drained and rinsed)
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
2 cups baby spinach leaves
Seeds of 1/2 pomegranate
Extra virgin olive oil
Method
1. Preheat the oven to 180°C
2. Remove the skin from the pumpkin and roughly chop the pumpkin and sweet potato
3. Roughly chop the onion into wedges
4. Place the vegetables on a lined baking tray (I used two trays) and drizzle with olive oil
5. Place in the oven and roast for around 30 minutes, turning the vegies over half way
6. Add the chickpeas to a small bowl, then add the spices, tossing to coat the chickpeas
7. After 30 minutes, place the spiced chickpeas on the baking tray with the vegies and cook for a further 15 minutes
8. Remove from the oven and allow to cool slightly
9. Place the spinach in a serving bowl, add the roasted vegetables and chickpeas and top with the pomegranate seeds
Tips & Tricks
Try adding a dollop of natural yoghurt to the top of the salad.
