Roast pumpkin, chickpea and rocket salad

Need to bring a plate This salad is quick to prepare and easy to transport (see notes)

Recipe «Roast pumpkin, chickpea and rocket salad» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 2 large red capsicums, halved, deseeded, 60ml olive oil, 750g Kent pumpkin, peeled, deseeded, cut into 2cm pieces, 1 large red onion, halved, thinly sliced, 150g feta, crumbled , 1 x 400g can chickpeas, rinsed, drained, 200g baby rocket leaves, 60ml balsamic vinegar .

Ingredients:

• 2 large red capsicums, halved, deseeded 
• 60ml olive oil 
• 750g Kent pumpkin, peeled, deseeded, cut into 2cm pieces 
• 1 large red onion, halved, thinly sliced 
• 150g feta, crumbled 
• 1 x 400g can chickpeas, rinsed, drained 
• 200g baby rocket leaves 
• 60ml balsamic vinegar 

Instructions

1. 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.
2. 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.
3. 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.