SERVES – FOUR

PREP TIME – 5MINS

COOK TIME – 35MINS

NOTES – CAN BE USED AS A SIDE DISH WITH A SOURCE OF PROTEIN OR AS A MEAL ON ITS OWN. FOR LEFTOVERS, SIMPLY ADD THE FETA FRESH THE NEXT DAY AFTER RE-HEATING.

INGREDIENTS

  • 3 tbsps olive oil
  • 1 large butternut pumpkin, cut in half length-ways, de-seeded & sliced 1cm thick
  • 3 tbsps ground cumin
  • 400g can chickpeas, drained and rinsed
  • 2 bunches brocollini
  • 100g seed mix, toasted
  • 150g goats feta, crumbled

METHOD

  1. Preheat oven to 200°c and line a baking/ roasting tray with baking paper.
  2. Combine the sliced pumpkin, chickpeas, olive oil and ground cumin in a bowl. Toss to combine then season with salt & pepper.
  3. Transfer and spread evenly across the baking tray and roast in the oven for approx. 35mins or until the pumpkin is tender and slightly golden.
  4. Meanwhile in the final 10mins of cooking time, blanch the brocollini in boiling water for approx. 4mins. Set aside.
  5. Once cooked, toss the brocollini into the pumpkin mix and add the toasted seeds.
  6. Add a drizzle of extra virgin olive oil and crumble the goats feta over the top. Season & enjoy!

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