Roast pumpkin salad: a quick Sunday meal

Roast pumpkin salad: a quick Sunday meal

Ever scratching your head on Sunday thinking about what to cook? Don’t! This is your answer. Why? Because it is quick, cheap & tasty… & requires little washing up! I’m the queen of getting a whole lot of pots and pans dirty, so having realized this gets minimal items dirty, it’s a winner on that front (a big plus!). Give it a go by playing around with using quinoa instead of rice… Black rice even or amaranth.

Slice 1/2 pumpkin (I used butternut as it is naturally sweet). Sprinkle with salt & olive oil & roast for 15 minutes in a 220 degree oven.

Slice a whole red onion into wedges. When the pumpkin is done add it to the baking dish & roast for another 15 minutes.

Chop 1/2 bunch coriander. Rinse a can of chickpeas. Add 1 cup of cook rice and 1 tbsp olive oil & 2 tbsp apple cider vinegar. Season with salt & pepper. Toss.

Layer the salad on a plate with the pumpkin & onion. Splash a little more apple cider & olive oil.

Enjoy. Serves 2.

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