Ingredients
- 2 tsp olive oil
- 1/2 pumpkin, cut into cubes
- 1 tsp Nudespice Heady & Herby
- 1 can chickpeas, drianed
- 1 tsp Nudespice Sweet & Smoky
- 1/4 cucumber, deseeded and sliced
- 8 cherry tomatoes, halved
- 1 red onion, finely diced
- 1 small handful fresh parsley, finely sliced
- Optional: toasted pumpkin seeds and pomegranate to top
Method
- Preheat oven to 180c
- Place pumpkin cubes on a lined baking tray and drizzle over 1 tsp olive oil and 1 tsp Nudespice Heady & Herby
- Place in the oven for 30 minutes
- Meanwhile, in a large pan, heat 1 tsp olive oil and add the chickpeas. Sprinkle over 1 tsp Nudespice Sweet & Smoky. Fry for 8 minutes, stirring regularly (optional – you can also add the chickpeas to the roasted pumpkin tray for the last 10 minutes of cooking if you like them a little crunchy!)
- Remove pumpkin from oven, combine with chickpeas and allow to cool for around 15 minutes
- In the meantime prepare the remaining ingredients and combine in a large bowl
- Mix in the chickpeas and roasted pumpkin, plate up and enjoy!
Bonnie Brazil 