Need to bring a plate This salad is quick to prepare and easy to transport (see notes)
- Preheat grill on high. Place the capsicum, skin-side up, on a baking tray. Drizzle over 1 tablespoon of the oil. Cook under grill for 8-10 minutes or until charred and blistered. Transfer to a sealable plastic bag. Set aside for 5 minutes (this helps lift the skin). Peel and discard skin. Cut the flesh into thick strips.
- Meanwhile, preheat oven to 190°C. Brush a little of the remaining oil over a baking tray. Place the pumpkin on the tray. Bake for 20 minutes or until tender. Set aside to cool.
- Combine the capsicum, pumpkin, onion, feta, chickpeas and rocket in large bowl. Combine the vinegar and remaining oil in a small bowl. Pour over the salad and toss to combine.
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Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set