Pumpkin and Feta Salad

USE UP YOUR PUMPKINS THIS SEASON

A perfect use of your pumpkin for a healthy salad lunch this week!

If you make this dish, be sure to tag me on Instagram @the_happy_oat - I would love to see your creations!

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Serves: 4. Preparation and Cooking Time: 40 mins

INGREDIENTS

• 1 small pumpkin

• 1 aubergine

• 150g (dried) quinoa

• 1 400g tin of chickpeas

• 120g radish

• 125g spinach

• 150g feta

• 40g walnuts

• Balsamic glaze

METHOD

1. Start by pre-heating your oven to 200C (conventional)/180C (fan). Cube your pumpkin and aubergine into bitesize pieces. Set on 2x separate baking trays with a drizzle of olive oil, salt and pepper and bake for approx. 25-30minutes.

2. Cook your quinoa as per packet instructions.

3. Thinly slice your radishes and roughly chop your spinach

4. In a large bowl, mix your spinach, radishes, chickpeas and cooled pumpkin, aubergine. and quinoa

5. Divide equally between 4x lunch boxes.

6. Top with roughly chopped walnuts, crumbled feta and a balsamic glaze drizzle.

Happy Cooking!

Ruth xxx