Roast Pumpkin SaladIngredients1/2 butternut pumpkin or chunk of jap pumpkin
½-1 tablespoon olive oil 100g spinach leaves 1/3 cup hazelnuts 400g can chickpeas, drained ¼ cup low fat natural yoghurt ½ tsp paprika baking paper |
Golden Rules
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Method
- Pre-heat oven to 200 degrees Celsius
- Line baking tray with baking paper
- Slice pumpkin into medium chunks and place on lined tray
- Brush pumpkin with olive oil
- Bake in oven for around 20 minutes or until pumpkin is soft
- Place hazelnuts on tray and roast for 5 minutes more
- In a bowl mix together pumpkin, spinach, hazelnuts and chickpeas
- Combine paprika and yoghurt and toss through salad
Other Ideas
Add other roasted vegetables for colourful variety!
Colourful Kids in the Kitchen Mini Chef Pack (2+)
A great way to get colourful kids started with family meal planning and preparation.
Ages 2+
Contains:
Foost First Knife
Chef's hat
Apron
Veggie scrubber
Ages 2+
Contains:
Foost First Knife
Chef's hat
Apron
Veggie scrubber