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350g pumpkin, peeled, deseeded and diced 1 tbsp extra virgin olive oil salt and ground black pepper, to taste ¼ cup Lemony Tahini Dressing 1 cup cooked chickpeas or lentils 100g feta, coarsely crumbled a handful of baby spinach leaves 2 tbsp pistachios mint leaves or dill
© Annabel Langbein Media
Preheat oven to 180 ̊C fanbake and line an oven tray with baking paper. Toss pumpkin in oil, salt and pepper, spread out on the tray and roast until golden and soft (about 20 minutes).
Spoon dressing into the base of a medium-large jar. Layer in chickpeas or lentils, pumpkin, feta, spinach, pistachios and herbs then screw on the lid.
To serve invert into a large plate or bowl.
Take it free-range
SWAP IT OUT: You can use any leftover roasted veges in this Middle Eastern-inspired combo. You’ll need about 2 cups.
PREP-AHEAD: I often roast a tray of veges at the weekend to add to salads and couscous for weekday lunches and sides.
This recipe is from my winter annual Annabel Langbein A Free Range Life: Winter Goodness. For more great winter recipes buy it from my online shop.
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