MEATLESS MONDAY- PUMPKIN, CHICKPEA & BLOOD ORANGE SALAD

It’s been rough and tough renovating a house over the last eight weeks. It has been emotionally and physically draining being at work and the house 12-14 hours a day, however the most difficult part for me has been not having time to cook. I feel lost and adrift without my ‘me’ time to experiment with new recipes, seasonal flavours and writing my thoughts down every day. So when I get a window of a few hours that does not consist of work, renovating or exercise I jump at it with arms wide open. That is exactly what I did yesterday (Sunday) and my enthusiasm lead to this sunny salad. Happy meatless Monday everyone. 

INGREDIENTS

Salad

• 450g Jap or other type of pumpkin, skin and seeded removed, cut into 4cm pieces
• 200g cooked chickpeas
• 1-2 tablespoons coconut oil
• 3cm fresh ginger, finely grated
• 1 large garlic clove, finely chopped
• 2 large handfuls of baby spinach, washed 
• the flesh of a blood orange, skin removed and chopped into even pieces
• the seeds of one pomegranate, washed 

Dressing

• 3 tablespoons maple syrup
• 1 tablespoon apple cider vinegar
• 2 tablespoons water 

COOKING

1. Preheat a fan-forced oven to 180 degrees celsius and line a large baking tray with baking paper. Combine the cut pumpkin, chickpeas, oil, ginger and garlic in a large bowl and toss/stir well to combine. Spread the pumpkin mixture out on the prepared tray and roast in the oven for 15-18 minutes or until the pumpkin is soft but not mushy. Remove from the oven. 

2. Meanwhile, make the dressing by combining the ingredients in a small jar or cup and stirring well. 

3. Prepare the salad by placing the baby spinach in a large serving bowl, then topping with the cooked pumpkin and chickpeas, then add in the blood orange and pomegranate and the dressing. Toss to combine all the flavours and serve whilst the pumpkin is still warm. 

Serves / 4

Total Preparation time / 10 minutes 

Total Cooking time / 25 minutes 

x Emily