INGREDIENTS
½ butternut pumpkin, peeled and cut into 1 inch cubes
1 bunch asparagus, cut into 1 inch long pieces
1 red onion, cut into quarters
6 tbsp olive oil
3 tbsp balsamic vinegar
1 14oz/400g can chickpeas, drained and rinsed
handful of spinach
parsley to garnish
INSTRUCTIONS
Preheat your oven to 200C/390F.
Put the pumpkin in a large oven tray and drizzle with olive oil and sprinkle with salt. Toss to coat, roast for 20 minutes in the oven.
In a seperate oven dish add the onion,drizzle with olive oil and sprinkle with salt. Toss to coat, roast for 10 minutes together with the pumpkin.
Add the asparagus to the oven dish with the onion and roast all vegetables for another 10 minutes.
While the vegetables are roasting whisk 3 tbsp of balsamic vinegar and olive oil in a seperate bowl and put aside.
Put all vegetables in a large mixing bowl and let cool, after it has cooled down a bit add the spinach and the chickpeas.
Add the balsamic vinaigrette and mix well.
Serve in individual bows and garnish with some parsley.
bon appetit
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