Pumpkin and Protein Salad

This is a lovely warm winter salad, super easy to make and delicious food for the soul

Pumpkin and protein salad

Ingredients:

1 pumpkin, peeled and cut into cubes

1 red onion, chopped

1 can (400g) chickpeas, drained and rinsed

1 pkt feta, cut into cubes

A handful of hazelnuts chopped and toasted

Handful of fresh parsley

6 leaves of sage

Salt and pepper to taste

Salad dressing

2 tablespoon extra virgin olive oil

1 tablespoon sherry vinegar

1 garlic clove, peeled and chopped

Salt + pepper

Method:

1. Preheat oven to 180°C

2. Place the pumpkin in a roasting dish, drizzle with olive oil, some salt and pepper and place in the oven and cook for about 40 minutes until tender.

3. In a separate dish, put the onion and the hazelnuts and chickpeas, drizzle with olive oil and place in oven for 20 min

4. Meanwhile prepare the salad dressing by whisking all the ingredients together.

5. When time is up, remove dishes from the oven and leave to cool.

6. Add the pumpkin, chickpeas, hazelnuts, feta, parsley and sage to a large salad bowl.

7. Pour the dressing over the pumpkin salad – and it’s ready to serve.

   Optional: sprinkle a tablespoon of Nutritional Yeast on top for an extra cheesy-nutty flavour and some more protein

Enjoy!