Name: Harissa-Roast Pumpkin & Feta Salad
Total time: 45 min
Yield: 2
Ingredients: 500g/1lb 2oz deseeded pumpkin (or butternut squash), cut into wedges; 1 x 400g tin chickpeas, rinsed and drained; 4 tbsp extra virgin olive oil; 1 tbsp rose harissa; Salt and freshly ground black pepper; 100g/4oz baby spinach leaves; 100g/4oz feta; 2 tbsp pumpkin seeds, toasted, to finish; For the dressing; 1 tsp wholegrain mustard; Juice of ½ lemon; 1 tbsp white balsamic vinegar

VMG Recipes