Roast pumpkin

Tasty Roast pumpkin, chickpea & ricotta salad Recipe

Honey sweetens up this gathering of golden pumpkin, juicy chickpeas and soft ricotta.
Roast pumpkin, chickpea & ricotta salad
Prep Time : 0:05 | Cook Time : 0:25 | Total Time : 0:30 | Serving : 4 person.


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

  • 2 red onions, halved, cut into thin wedges

  • 2 teaspoons ground cumin

  • 1/2-1 teaspoon dried chilli flakes (optional)

  • 2 tablespoons extra virgin olive oil

  • 1 tablespoon red wine vinegar

  • 1 teaspoon honey

  • 100g baby spinach leaves

  • 1 x 400g can chickpeas, rinsed, drained

  • 150g fresh ricotta, cut into 4 wedges


  • Step 1

    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.

  • Step 2

    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.

  • Step 3

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

  • Step 4

    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 wedges to serve.

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