Autumnal Cauliflower and Pumpkin Salad with Feta and Pepitas
Ready in 45 minutes
• Serves 4
This dish most recently appeared in My Veggie (3 Nights For 4) on Sunday, March 31, 2019.
This dish most recently appeared in My Veggie (3 Nights For 4) on Sunday, March 31, 2019.
Ingredients
Salad
- 2 cans chickpeas
- 1 red onion
- 1 pack cauli pearls
- 400g pumpkin
- 1 bag rocket
To Serve
- ½ pack orange and Dijon mayo
- 1 pack feta cheese, crumbled
- 1 pack balsamic glaze
- 1 pack pepitas
Have Handy
- Oil
- Salt & Pepper
- balsamic vinegar
Steps
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Prep veggies Preheat oven to 230°C. Rinse and drain chickpeas. Slice onion into 1cm-thick wedges.
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Roast cauliflower Toss cauli pearls on a lined oven tray with chickpeas. Season with ½ tsp of salt and roast in oven on middle-upper rack for about 25 minutes, until tender and caramelised. Turn halfway through cooking.
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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. Turn halfway through cooking. Turn grill to high, grill vegetables for 10 minutes, switching trays halfway until golden and crispy.
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Finish salad Transfer roasted vegetables and chickpeas to a large bowl along with rocket. Drizzle with olive oil and vinegar, season and toss.
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Serve orange and Dijon mayo topped with salad, feta, balsamic glaze and pepitas.