You’ll never believe how delicious this recipe is, with just so few ingredients! Take this roast pumpkin salad to your next BBQ and impress everyone.

?Serves 4-6
Prep: 10-15 mins Cook: 25 mins

Ingredients

• ½ butternut pumpkin or chunk of jap pumpkin
• 1 tablespoon extra virgin olive oil
• ⅓ cup hazelnuts
• 100g spinach leaves
• 400g can chickpeas, drained
• ½ teaspoon paprika
• ¼ cup natural yoghurt

Directions

1. Pre-heat oven to 200°C
2. Line baking tray with baking paper
3. Slice pumpkin into medium chunks and place on lined tray
4. Drizzle pumpkin with olive oil
5. Bake in oven for around 20 minutes or until pumpkin is soft
6. Place hazelnuts on tray and roast for 5 minutes more
7. In a bowl place spinach, pumpkin, hazelnuts and chickpeas
8. Combine paprika and yoghurt and toss through salad