This recipe is from a Women's Weekly "Salads" book and it really exceeded my expectations! It was tasty and filling and really easy to make. The original recipe was higher in calories, but I made a few little changes and cut it down to 320 calories per serve. Also, I didn't do the roast chillies for the dressing, but instead just used a chilli-infused olive oil I had in the pantry and it was so good. I gave the toddler and baby the pumpkin, fetta and chickpeas and they both loved it too - bonus!
Ingredients (serves 4)
800g butternut pumpkin, cut into 1cm pieces
Olive oil spray
2 cloves garlic, sliced thinly
1 x 400g can chickpeas, rinsed, drained
200g low-fat fetta cheese, crumbled
1 cup firmly packed fresh coriander leaves
1/3 cup pepitas
Roasted chilli dressing
4 fresh long red chillies, halved lengthways
2 tablespoons rice vinegar
2 tablespoons lime juice
1 tablespoon olive oil
Preheat oven to 200 degrees Celsius.
Combine pumpkin, oil and garlic in large shallow baking dish. Roast, uncovered, turning occasionally, about 30 minutes or until pumpkin is tender.
Make dressing: cook chilli, skin-side up, under hot grill until skin blackens. Cover chilli pieces for 5 minutes; peek then chop finely. Place chilli and remaining ingredients in a screw-top jar; shake well.
Place pumpkin in large bowl with remaining ingredients and dressing; toss gently to combine.