Warm Roast Beetroot, Pumpkin & Chickpea Salad with Honey Mustard Dressing

Serves: 4 | Cooking Time: 1 hr

Protein Pack

  • 400g tin chickpeas, drained and rinsed

Produce Box

  • Remaining pumpkin
  • Remaining beetroot
  • Remaining broccoli
  • Remaining carrots

Pantry Staples

  • 2 tbsp olive oil
  • Salt & pepper

Dressing

  • 2 tbsp olive oil
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 1 tbsp apple cider vinegar or balsamic vinegar

  1. Preheat oven to 200°C fan-forced (220°C conventional).
  2. Peel and chop the beetroot into 2–3 cm pieces. Cut the pumpkin into similar-sized cubes and slice the carrots into thick rounds.
  3. Toss the beetroot, pumpkin and carrots with the olive oil, salt and pepper, then spread over a lined baking tray.
  4. Roast for 25 minutes.
  5. Add the broccoli florets and chickpeas to the tray, drizzle with a little more olive oil if needed, and roast for a further 12–15 minutes, until the broccoli is just tender and the chickpeas are lightly crisp.
  6. While the vegetables are roasting, whisk together the dressing ingredients until smooth.
  7. Transfer the roasted vegetables and chickpeas to a serving platter and drizzle over the dressing just before serving.

Chef's Tip: Delicious served warm on its own or with a dollop of natural yoghurt or crumbled feta if you have some in the fridge.

Go Back