Pumpkin, Beetroot & Feta Salad

You know what they say about eating with your eyes?! This salad utilises a number of colours and textures to be both visually appealing and delicious! A great one for individual meals or to take along to to your next gathering.

Pumpkin, Beetroot & Feta Salad

Vegetarian | Egg Free | Nut Free

Serves 4-6

Ingredients:

• 2 large beetroot, peeled

• 4 cups pumpkin, cut into cubes

• 4 cups rocket

• 2 cups Brussel sprouts, shredded

• 1.5 cups cooked chickpeas

• 120g feta cheese, cut into cubes

• 1/4 cup sunflower seeds

• 2 tbsp hemp seeds

• 2 tbsp extra-virgin olive oil

• 1 lemon, juiced

• Salt and pepper, to taste

Method:

1. Preheat the oven to 180 degrees celsius, on a fan forced setting

2. Wrap the beetroot in foil and place them on a tray, add them to the oven and cook for 20 minutes.

3. After this time, remove the tray from the oven and add the pumpkin. Return the tray to the oven and cook for another 20 minutes.

4. In the meantime, combine the rocket, Brussel sprouts, chickpeas and feta in a bowl.

5. Place the sunflower seeds in a small frying pan over low heat and toast them for 2-3 minutes. Stirring regularly to avoid burning them. Remove from the heat and set aside.

6. Once cooked, remove the beetroot and pumpkin from the oven. Allow to cool slightly.

7. Cut the beetroot into cubes and add this and the pumpkin to the salad.

8. Add the sunflower seeds and hemp seeds to the salad.

9. Drizzle over the olive oil and lemon juice and season with salt and pepper. Mix everything together and serve.

This salad recipe is photographed in a beautiful salad bowl in the ‘rainforest jasper’ range from Pottery for the Planet. Paired with the cutest condiment bowls in the same range.