Autumnal Cauliflower and Pumpkin Salad with Feta and Pepitas

Autumnal Cauliflower and Pumpkin Salad with Feta and Pepitas

Ready in 40 minutes Serves 2
This dish will appear in My Veggie Bag on Sunday, March 31, 2019.

Ingredients

Salad

  • ½ cauliflower
  • 1 can chickpeas
  • ½ red onion
  • 200g pumpkin
  • ½ bag rocket

To Serve

  • 2 Tbsp orange and Dijon mayo
  • 100g feta cheese, crumbled
  • 1 pack balsamic glaze
  • 1 pack pepitas

Have Handy

  • Oil
  • Salt & Pepper
  • balsamic vinegar

Steps

  1. Prep veggies Preheat oven to 230°C. Cut cauliflower into large pieces and grate. Finely dice any small bits that are hard to grate. Alternatively, pulse in a food processor for about 30 seconds. Rinse and drain chickpeas. Slice onion into 1cm-thick wedges.
  2. Roast cauliflower Toss cauliflower on a lined oven tray with chickpeas. Season with ¼ tsp of salt and roast in oven on middle-upper rack for about 25 minutes, until tender and caramelised. Turn halfway through cooking.
  3. Roast pumpkin Toss pumpkin and onion on another lined oven tray with a drizzle of balsamic vinegar and oil. Season and roast in oven, below cauliflower and chickpeas, for about 25 minutes, until tender and caramelised.
  4. Finish salad Transfer roasted vegetables and chickpeas to a large bowl along with rocket. Drizzle with olive oil and vinegar, season and toss.
  5. Serve orange and Dijon mayo topped with salad, feta, balsamic glaze and pepitas.