Roast pumpkin, chickpea and ricotta salad

This is a really delicious and easy weeknight meal that is so healthy and perfect for Summer!  Taken from a Good Taste magazine.


Ingredients
800g butternut pumpkin, deseeded, peeled, cut into 2cm pieces

• 2 red onions, halved, cut into thin wedges
• 2 tsp ground cumin
• 1/2-1 tsp dried chilli flakes (optional)
• 2 tbs extra virgin olive oil
• 1 tbs red wine vinegar
• 1 tsp honey
• 100g baby spinach leaves
• 1 x 400g can Woolworths Select chickpeas, rinsed, drained
• 150g fresh ricotta, crumbled

Method

Preheat oven to 200°C. Line a large baking tray with non-stick baking paper. Place the pumpkin, onion, cumin and chilli, if desired, in a large bowl with 1 tablespoon of oil. Toss to coat.

Place the pumpkin mixture, in a single layer, on the lined tray. Season with salt and pepper. Roast, turning vegetables once, for 25 minutes or until golden.

Meanwhile, whisk together the vinegar, honey and remaining olive oil in a jug.

Combine the vegetables, spinach and chickpeas in a bowl. Drizzle over the dressing and toss gently to combine. Divide the salad among serving plates. Top with the ricotta to serve.