400gcanned chickpeasdrained, rinsed & dried with paper towel
2tablespoonsextra virgin olive oil
sea salt & cracked black pepper
1/2cupalmonds
1 1/2cupsfrench lentilsrinsed
2cupsbaby spinachroughly chopped
2/3cupcurrantssoaked in boiling water for 10 minutes, drained
1cupparsley leavesoptional
1pomegranateseeds removed
hummusto serve (optional)
1/3cupextra virgin olive oil
1/4cupwhite wine vinegar
1orangejuice squeezed
1tablespoonhoneyor pure maple syrup
Instructions
Preheat the oven to 200°C conventional (180°C fan-forced).
Place the pumpkin and brussels sprouts on a large roasting tray. Spread the chickpeas on a separate roasting tray. Drizzle both trays with the olive oil and season really well. Mix together with your hands. Roast the chickpeas for 20–25 minutes and the vegetables for 30–35 minutes or until cooked through (the pumpkin may need longer). You can roast the almonds here too – they'll need about 15 minutes. Roughly chop and set aside.
2 cups pumpkin, 2 cups brussels sprouts, 400 g canned chickpeas, 2 tablespoons extra virgin olive oil, 1/2 cup almonds
Bring a medium pot of water to the boil. Add the lentils and reduce the heat to a gentle simmer. Cook for about 12–14 minutes until tender. Drain and run under cold water.
1 1/2 cups french lentils
Place the pumpkin, brussels sprouts, chickpeas, lentils, almonds, spinach and currants in a large bowl. Add the parsley (if using), season well and toss together. Then add the pomegranate seeds.
2 cups pumpkin, 2 cups brussels sprouts, 400 g canned chickpeas, 1 1/2 cups french lentils, 1/2 cup almonds, 2 cups baby spinach, 2/3 cup currants, 1 cup parsley leaves, 1 pomegranate
For the dressing: Mix all the ingredients in a small bowl or jug and season well. Add half to the salad and toss well.
2 tablespoons extra virgin olive oil, 1/3 cup extra virgin olive oil, 1/4 cup white wine vinegar, 1 orange, 1 tablespoon honey
Serve the salad into bowls and top with some more dressing and a dollop of hummus, if desired.
