Roast Pumpkin and Chickpea Salad
- Preheat oven to 200°C (180°C fan-forced).
- Combine pumpkin and oil in a large roasting pan; season. Roast for about 20 minutes or until tender.
- PRESERVED LEMON VINAIGRETTE Place all the ingredients in a screw-top jar; shake well.
- Place pumpkin in a large bowl with chickpeas, onion, spinach leaves and vinaigrette; toss gently to combine. Serve salad sprinkled with pistachios and fetta.