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Chickpea and Pumpkin Salad

Serves 2-4

½ medium butternut pumpkin
Colonna mandarin infused EVO
Sea salt and freshly ground black pepper
150g Zany Zeus feta or other soft white cheese
325g jar El Navarrico chickpeas , drained
Forum chardonnay vinegar
Italian parsley
salad greens

Peel the pumpkin and cut into chunks of about 1 ½ cm. Place in a roasting dish, drizzle with mandarin infused EVO, season with salt and pepper and cook at 180˚C for about 30 minutes until cooked through. Remove from the oven and allow to cool.

Cut the feta into cubes and place in a bowl with the chickpeas. Once the pumpkin has cooled add to the feta and chickpeas.

Using the oil left in the pan, adding more if necessary, whisk in some chardonnay vinegar to taste – season if necessary. Roughly chop the flat-leafed parsley and gently mix the dressing and parsley through the other ingredients.

Lay the salad greens on a platter and spoon the dressed pumpkin mix over.

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