Harissa-Roast Pumpkin & Feta Salad from Real Life Recipes

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta cheese

Goat cheese offers a tangy flavor with fewer calories.

harissa paste

🥗Healthier: sriracha

💰Cheaper: chili powder

Sriracha provides heat with less complexity.

pomegranate seeds

🥗Healthier: dried cranberries

💰Cheaper: grapes

Dried cranberries add sweetness and are more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthy but can be pricier.

Preheat the oven to 200°C/Fan 180°C/Gas 6.

Place the pumpkin (or squash) and chickpeas on a baking tray. Drizzle with 1 tbsp of the extra virgin olive oil and the harissa and sprinkle with salt and pepper. Mix well with your hands so that both the pumpkin and chickpeas are coated well. Roast on a high shelf in the oven for 20–25 minutes, or until just tender.

Meanwhile, for the dressing, in a medium bowl, mix together the mustard, lemon juice, balsamic vinegar and remaining 3 tbsp olive oil. Season with salt and pepper to taste. Transfer 2 tbsp of the dressing to a small bowl and set aside.

Take the tray of pumpkin (or squash) and chickpeas from the oven and set aside to cool slightly.

Add the spinach leaves to the dressing in the medium bowl and toss gently to coat. Divide the spinach between two plates.

Distribute the roasted pumpkin (or squash) wedges and chickpeas over the spinach and crumble over the feta. Sprinkle with the toasted pumpkin seeds and trickle over the reserved dressing to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens