Harissa-Roast Pumpkin & Feta Salad from Real Life Recipes

By Tom Kerridge · 45 min

Ingredients

Instructions

1. Preheat the oven to 200°C (180°C fan, gas 6).
2. On a baking tray, toss the pumpkin and chickpeas with 1 tbsp of the olive oil, the harissa, salt and pepper, using your hands so everything is coated.
3. Roast on a high shelf for 20–25 minutes, until the pumpkin is just tender.
4. Meanwhile, whisk the mustard, lemon juice, balsamic vinegar and the remaining 3 tbsp olive oil in a medium bowl. Season to taste with salt and pepper. Set aside 2 tbsp of the dressing in a small bowl.
5. Take the tray out of the oven and leave the pumpkin and chickpeas to cool slightly.
6. Toss the spinach in the dressing in the medium bowl until coated, then divide between two plates.
7. Scatter the roasted pumpkin and chickpeas over the spinach, crumble the feta on top, sprinkle with the toasted pumpkin seeds and drizzle with the reserved dressing.

Summarized from Tom Kerridge's video. Watch it for the details.

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