What you will need:
- 1-2 Pumpkin butternuts, de-seeded and cut into wedges
- 2 x Cans of chickpeas, drained and rinsed
- 2 x Bags of baby rocket
- 1 x Jar of marinated Goat's cheese (we love Meredith's)
- 1 x Bag of whole toasted pine nuts
- 1 x 500ml Drizzle Salad Dressing
Instructions
- Preheat oven to 200 Degrees Celcius
- Roast the pumpkin butternut and chickpeas by tossing the butternut wedges and chickpeas with olive oil, all-purpose spice, za'atar, cumin, paprika and some salt & pepper
- Spread evenly on a baking tray
- Roast for 25 - 30 minutes, flipping halfway, until the butternut is golden and soft, and chickpeas are crispy at the edges
- Assemble the salad:
- Place the baby rocket on a large serving plate
- Top with the roasted pumpkin butternut and chickpeas
- Scatter over the goat's cheese and toasted pine nuts
- Lastly, liberally pour over Drizzle Salad Dressing and Enjoy!