HARISSA-ROAST PUMPKIN & FETA SALAD

Roasting pumpkin or butternut squash brings out all its natural sugars, which is perfect next to the spicy kick from the rose harissa and contrasting cooling feta cheese.

SERVES2

500g (1lb 2oz) deseeded pumpkin (or butternut squash), cut into wedges 400g tin of chickpeas, rinsed and drained

4tbsp extra-virgin olive oil

1tbsp rose harissa

Salt and freshly ground black pepper

1tsp wholegrain mustard Juice of ½ a lemon

1tbsp white balsamic vinegar

100g (3½oz) baby spinach leaves

100g (3½oz) feta cheese 2tbsp pumpkin seeds, toasted

Preheat the oven to 200°C/ fan 180°C/gas 6. Place the pumpkin (or squash) and chickpeas on a baking tray and drizzle with 1tbsp of the oil and the harissa. Sprinkle with salt and pepper. Mix well with your hands so the pumpkin and chickpeas are coated well. Roast on a high shelf in the oven for 20-25 minutes, or until just tender.

Meanwhile, in a medium bowl, mix the mustard, lemon juice, balsamic vinegar and remaining 3tbsp olive oil. Season with salt and pepper to taste. Transfer 2tbsp of this dressing to a small bowl and set aside.

Take the tray of pumpkin (or squash) and chickpeas from the oven and set aside to cool slightly.

Add the spinach leaves to the dressing in the medium bowl and toss gently to coat. Divide the dressed spinach between two plates.

Distribute the roasted pumpkin (or squash) wedges and chickpeas over the spinach and crumble the feta over the top. Sprinkle with the toasted pumpkin seeds and trickle over the reserved dressing.