2-3 C pumpkin, cut into bite sized pieces
2 T oil
2 C chickpeas, cooked and drained
1/2 - 1 C cashews or pinenuts, toasted
100 g feta
1 Spanish onion, thinkly sliced
1/4 bunch flat leaf parsley, roughly chopped
Couple of handfuls of English spinach leaves
1/4 C honey
2 T balsamic vinegar
1 - 2 T orange or lemon juice
1 I extra virgin olive oil
Very finely diced chilli, to taste (optional)
Roast pumpkin in a moderate oven 180C in little olive oil until cooked. Cool
Combine pumpkin, chickpeas, cashews, onion and parsley in a large bowl. Mix to combine.
Combine dressing ingredients in a jug or bowl, mix & dress salad.
Place in a serving dish & crumble fetta over salad.
Note: as this is a salad, feel welcome to adjust anything to taste. I have also made it using sundried tomatoes, adding chargrilled eggplant and zucchini or even wrapping up the salad ingredients in a filo, baking and using the dressing as a sauce.
Image: "Little Pumpkin" by SpunkOnAStick