Method
- Preheat oven to 200°C (180°C fan forced) for 10 minutes.
- Cook pumpkin and rosemary for 25 minutes or until pumpkin is soft.
- Meanwhile, cook onion in frying pan with splashes of water until the onion is soft.
- Combine olive oil, lemon juice and Dijon in a jar, shaking until combined.
- Mix cooked pumpkin, onion, chickpeas, beetroot, cherry tomatoes and rocket.
- Serve with dressing.
Variations
You can swap rocket for spinach, chickpeas for brown lentils, beetroot for halved strawberries, or lemon juice for apple cider vinegar.
Acknowledgement goes to Cancer Council Queensland for original development of this recipe.
