Autumnal Cauliflower and Pumpkin Salad with Feta and Pepitas

Autumnal Cauliflower and Pumpkin Salad with Feta and Pepitas

Ready in 45 minutes Serves 4
This dish will appear in My Veggie for Four 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

  1. Prep veggies Preheat oven to 230°C. Rinse and drain chickpeas. Slice onion into 1cm-thick wedges.
  2. 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.
  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. Turn halfway through cooking. Turn grill to high, grill vegetables for 10 minutes, switching trays halfway until golden and crispy.
  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.