WINTER ROASTED VEGETABLE SALAD WITH CRISPY CHICKPEAS

Serves 4

Ingredients:

• 2 cups spinach, roughly chopped

• 2 cups pumpkin, chopped into small pieces

• 2 cups brussels sprouts, chopped in half

• 400g canned chickpeas, drained, rinsed and dried with some paper towel

• 2 tablespoons extra virgin olive

• 1.5 cups french lentils, rinsed & drained

• 2/3 cup currants, soaked in boiling water for 10 seconds

• 1/2 cup roasted almonds, roughly chopped

• 1 cup mint or parsley, optional

• 1 pomegranate, seeds removed

• Sea salt

• Black pepper

Dressing:

• 1/3 cup extra virgin olive oil

• 1/4 cup white wine vinegar

• 1 orange, juice squeezed

• 1 tablespoon honey or maple syrup

Hummus to serve (optional)

Method:

1. Preheat oven to 200 degrees Celsius. Place the pumpkin and brussels sprout pieces on a large roasting tray. Lay out the chickpeas on a separate roasting tray. Drizzle with olive oil and season really well. Mix together with your hands. Roast the chickpeas for 20-25 mins and the vegetables for about 30-35 minutes, until cooked through (pumpkin may need longer). You can also roast the almonds here too – approx. 15 minutes.

2. Place a medium sized pot of water onto boil. Once boiling, add the lentils to the pot and turn down to a gentle simmer. Cook for about 12-14 minutes. Drain and run through cold water.

3. In a large bowl: Add the spinach, lentils, roasted brussels sprouts, roasted pumpkin, crispy chickpeas, currants, and herbs (optional). Season well and toss the salad together. Then add the pomegranate seeds.

4. For the dressing: mix all ingredients in a small bowl or jug and season well. Add half to the salad and toss well.

5. Serve up the salad into bowls and dollop over some hummus.