Preparation time is 10minutes
Cook time is 40minutes
Total time is 50minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 1/2 purple cabbage, shredded
- 1/2 bunch mint, leaves picked
- 350grams pumpkin, chopped
- 1 bunch english spinach, washed, trimmed, shredded
- 1/2teaspoons cayenne pepper
- 1teaspoons ground cinnamon
- 1teaspoons ground cumin
- 1teaspoons dried thyme
- 400grams can chickpeas, drained, rinsed
- 2tablespoons lemon juice
- 1/4 cup natural yoghurt
- 1/4 cup sunflower and sesame seed mix
- 1tablespoons olive oil
Nutrition per serving
1280kJ / 308Cal
1280 Kilojoules or 308 Calories
15% of daily energy intake*
Protein
12.0grams
Fat
11.1grams
Carbs
19.7grams
Sugars
8.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Preheat oven to 200°C. Line a baking tray with baking paper. Place pumpkin on tray. Combine oil and spices in a bowl and brush over pumpkin, reserving a little. Bake for 15 minutes.
Step 2 of 3
Add chickpeas to pumpkin, brush with remaining spice oil and cook for a further 5-10 minutes or until golden and tender. Remove from oven and set aside to cool.
Step 3 of 3
Add pumpkin and chickpeas to bowl with cabbage and spinach. In a separate bowl, combine yoghurt and lemon juice. Drizzle over salad and sprinkle with salad seeds and mint.
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