Roast pumpkin, chickpea, rice & barley salad

Prep 20 mins | Cook 25 mins | Serves 4

750g butternut pumpkin, peeled and roughly chopped
1 tbs olive oil
1 tbs maple syrup
1 cup rice & barley blend
400g chickpeas, drained and rinsed
40g baby spinach leaves
75g feta cheese, crumbled
2 tbs sunflower & pumpkin seed mix

Step 1 Preheat oven to 200°C/180°C fan-forced. Place pumpkin into a large bowl, drizzle with oil and maple syrup and season with salt and pepper. Toss to evenly coat pumpkin. Transfer to a large baking tray lined with baking paper. Roast, turning once, for 25-30 minutes until tender. Set aside to cool slightly.

Step 2 Meanwhile, rinse rice & barley and cook following packet directions. Transfer to a large bowl and set aside to cool.

Step 3 Add pumpkin, chickpeas, spinach and feta to rice & barley. Season with salt and pepper to taste. Gently toss to combine. Sprinkle with seed mix and serve.

Good for you ... Butternut Pumpkin
Butternut Pumpkin

Provides beta carotene, converted to vitamin A in the body and needed for normal vision. The deeper the colour, the higher the content of beta carotene.

A source of vitamin C, which contributes to the normal functioning of the body’s immune system.

Provides folate, a B vitamin that is necessary for formation of normal blood cells.