400g pumpkin, diced
1 tbsp olive oil
1 tsp nutmeg
210g can of chickpeas
60g Quinoa and bulgur wheat mix (dried weight – will make around 160g cooked weight)
1 orange (peeled and segmented)
60g spinach leaves
40g pumpkin seeds
Pre heat the oven to 220°C
Place the diced pumpkin on a roasting tin and lightly drizzle with olive oil. Dust with nutmeg and toss to coat.
Roast for 35 - 45 minutes until tender.
Meanwhile, bring a pan of water to the boil and cook the chickpeas for 30 minutes.
Cook the quinoa and bulgur wheat mix according to packet instructions.
Remove the pumpkin from the oven and drain any excess liquid.
Take the chickpeas off of the boil, drain and add to the roasting tray with the pumpkin.
Add the pumpkin seeds to the mixture and stir to combine.
Serve on a bed of spinach, top with orange segments and drizzle with balsamic vinegar.
Stay tuned for more!